Ingredients
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Riso Scotti Arborio Rice 350g
- Garlic 1 clove
- Chicken or vegetable stock 750ml warm
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood All-Purpose Flour 100g
- Spinneysfood Bottled Drinking Water 200ml
- Panko breadcrumbs 200g
- Saclà Classic Pesto 7 tbsp
- Spinneysfood Mini Mozzarella Balls 150g
- Spinneysfood Pure Sunflower Oil 1.8L, for frying
Nutrition (Per serving)
- Calories 489
- Fat 14g
- Saturates 4g
- Protein 14g
- Carbs 74g
- Sugars 3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pesto and mozzarella stuffed arancine
Italian 40 Mins Prep · 40 Mins Cook
- Heat the olive oil in a saucepan over a medium heat. Add the whole garlic clove and Arborio rice. Toast for 1-2 minutes. Gradually add the warm stock, one ladle at a time, stirring constantly until absorbed. Continue until the rice is al dente (approx. 30 minutes). Remove from the heat and spread on a tray. Cover with cling film and refrigerate for 1 hour.
- Prepare a breading station: make the flour paste by mixing the flour, water and salt in a medium-sized bowl; place the breadcrumbs in another bowl.
- Using a large ice cream scoop, scoop up some of the risotto mixture then press it in with the palm of your hand. Using your thumb, make a depression in the centre of the risotto mixture, then fill it with 1 teaspoon of pesto and a mozzarella ball. Cover the filling with more risotto and then release the ice cream scoop to form a ball. Roll between your palms to even out the shape. Repeat the process with the filling and risotto.
- Coat each ball in the flour paste followed by the breadcrumbs then place on a lined baking tray.
- Heat the oil in a deep pan or fryer to 180°C. Fry the arancine in batches until golden and crispy, approx. 3-4 minutes per batch. Drain on paper towels. Alternatively, fry in an air-fryer for 8-10 minutes or until golden.
- Serve warm with extra pesto sauce.