- 2 tablespoons pesto
- 2 cups leftover risotto
- 1 cup panko bread crumbs
- 16 ½ inch cubes fontina (about 2 oz) OR you can substitute it with mozzarella
- Vegetable oil
How to Make Your Pesto Arancini Balls
Step 1: Grab a bowl and mix the risotto and pesto together until the risotto is evenly coated with the pesto.
Step 2: Divide the mixture in the bowl into 16 relatively equal portions.
Step 3: Line a platter with parchment paper. Take a piece of the cheese you chose (fontina or mozzarella) and roll up a serving of the risotto around the cheese. Make sure it is completely encased in rice before covering it with panko and move on to making the next ball. Place each ball on the platter.
Step 4: Put the platter into the freezer for about 30 minutes so the balls can get a bit firm.
Step 5: Time for some deep-frying fun. Fry the balls in 375° vegetable oil until golden. It should take around a minute for them to be ready.
Step 6: Drain the balls from the excess oil on a paper towel.
You can serve the arancini immediately while they are still hot, or you can wait until they are at room temperature. They are the perfect treat while you are at home, and you can also use the recipe for quick and tasty party snacks. Enjoy!