Pesto Mozzarella Arancini (Risotto Balls)

Pesto mozzarella arancini are crispy outside and gooey inside.They’re risotto balls but with a twist: a heart of molten mozzarella and a swirl of pesto.

Method

1. In a medium pot over medium to low heat, bring the vegetable stock to a simmer.
2. Next in a large pot, heat the butter and add the finely chopped onion. Once onion is translucent (4-5 mins, add the garlic and cook. Stirring constantly, until softened but not brown. Stir in the rice and season with salt. Stirring often until the grains turn translucent around the edges about 3 mins.
3. Add the wine and cook, stirring often until the pan is almost dry about 2 mins. Slowly ladle in 1 cup warm stock, bring to a simmer and cook. Stir often until the liquid is absorbed. This takes about 5-7 mins.
4. Add the remaining 1 1/2 cups of broth stirring yet again. You will start to see the rice is almost fully cooked because the liquid is mostly absorbed. (9-11) mins.
5. Once its cooked, remove from the heat and stir in the parmesan,cream,pepper and butter. Season the risotto with more salt if needed. Spread the risotto in an even layer on parchment-lined rimmed baking sheet. Chill at least for 30 mins or up to 4 hrs. Cover the risotto with plastic wrap after 1 hr so its doesn’t develop skin.
6. Once risotto has cooled, scoop about 2 tbsp risotto into your hands and form into a patty about 2 1/2 in diameter (it doesn’t have to be perfect!) Place 1-2 pieces of mozzarella in the center and a small dollop of pesto. Pinch and shape the risotto so it completely covers the cheese. Roll into 2″ ball, repeat with remaining risotto and mozzarella.
7. Prep your breading station. Lightly beat the eggs in a shallow bowl, place flour and panko bread crumbs into separate shallow bowls also. Season all 3 bowls with salt and pepper.
8. Working one at a time,dredge balls in flour, shaking off excess drip back into bowl. Coat with panko, pressing gently to adhere. Transfer balls to a parchment-lined baking sheet and chill for them for 10 mins while your oil heats up.
9. Once your oil is heated, carefully lower half of the rice balls into the oil an fry until deeply golden brown, 6-8 mins. Repeat with remaining rice balls and serve warm with dipping sauce.