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Arancini with Red Pesto and Mozzarella

26/11/2023

Certainly, arancini with red pesto and mozzarella are a creative twist on traditional Sicilian arancini. Red pesto, or pesto alla trapanese, differs from the more famous Genoese pesto by using sun-dried or fresh tomatoes, almonds instead of pine nuts, and the absence of basil. The inclusion of mozzarella provides a melting core that harmonizes well with the robust flavor of red pesto.

Ingredients

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 1 liter of vegetable broth
  • 100 g of red pesto
  • 200 g of mozzarella
  • 100 g of flour
  • 2 eggs
  • 200 g of breadcrumbs
  • Frying oil
  • Salt and pepper to taste

For the red pesto (if you prefer to make it at home):

  • 100 g of sun-dried tomatoes in oil
  • 50 g of peeled almonds
  • 1 clove of garlic
  • Salt to taste
  • Pepper to taste
  • Extra virgin olive oil to taste
  • (Optional) A sprig of fresh basil or parsley to add freshness

Preparation

  1. Start by preparing the rice. Bring the vegetable broth to a boil and cook the rice until it is al dente. Once cooked, turn off the heat and let the rice cool completely.
  2. Meanwhile, if you do not have ready-made red pesto, prepare it by blending the sun-dried tomatoes, almonds, garlic, and olive oil in a mixer until you get a smooth paste. Season with salt and pepper to taste. If you like, add a bit of fresh basil or parsley.
  3. Cut the mozzarella into cubes and let it drain if there’s any whey.
  4. When the rice is cold, add the red pesto and mix well to distribute evenly.
  5. Take a small portion of the rice, flatten it in the palm of your hand, and place a cube of mozzarella in the center. Enclose the mozzarella with the rice to form a ball.
  6. Roll each arancino in flour, then dip in beaten eggs, and finally roll in breadcrumbs, making sure it is well covered.
  7. Heat plenty of oil in a frying pan or fryer and fry the arancini until golden and crispy.
  8. Drain them on paper towels to remove excess oil.
  9. Serve the arancini hot.

Fun Facts

Arancini are classically a preparation of rice with saffron or white ragù and peas, often with the addition of meat. The use of red pesto and mozzarella is a modern variant that combines the flavors of Southern Italy thanks to the Sicilian-inspired pesto and mozzarella typical of Campania. This dish represents a fantastic way of experimenting with the fusion of Italian regional flavors.