Pesto Arancini Balls

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SERVES 24

PREP TIME: 1 HOUR

COOK TIME: 30 MINS

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Ingredients

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FOR THE BASIL PESTO

2 1/2 CUPS FRESH BASIL

1/2 CUP TOASTED PINENUTS

3/4 CUP GRATED PARMESAN

3 CLOVES MINCED GARLIC

JUICE & ZEST 1 LEMON (OPTIONAL)

PINCH SALT

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL 

FOR THE ARBORIO RICE

1 1/2 CUP ARBORIO RICE

50G UNSALTED BUTTER

1 BROWN ONION, DICED 

3 CLOVES GARLIC

200ML WHITE WINE 

PINCH SALT

3-3 1/2 CUPS VEG STOCK OR WATER + STOCK CUBE

FOR THE BREADING STATION

2 EGGS BEATEN

1 CUP FLOUR

1 1/2 TO 2 CUPS BREADCRUMBS OF CHOICE (I USED PANKO)

OTHER/TO SERVE

1L NEUTRAL OIL, FOR FRYING

ZEST 1 LEMON

1 CUP GRATED PARMESAN

TORN BASIL LEAVES

SLICED LEMON CHEEKS

HERBED OIL (OPTIONAL)

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Equipment

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TONGS

SLOTTED SPOON

FOOD PROCESSOR

GARLIC MINCER

SMALL FRY PAN

DEEP POT

MIXING BOWLS

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Method

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1. TOAST YOUR PINE NUTS IN A FRY PAN FOR A MINUTE OR SO. PLACE ALL INGREDIENTS FOR PESTO (EXCEPT FOR OLIVE OIL) IN A FOOD PROCESSOR AND PROCESS UNTIL COMBINED. WHILE FOOD PROCESSOR IS RUNNING POUR IN EXTRA VIRGIN OLIVE OIL UNTIL YOU HAVE A GLISTENING AND FRAGRANT PESTO. TRANSFER TO A BOWL AND SET ASIDE
   

2. MELT YOUR BUTTER IN A DEEP POT. ADD ONION, GARLIC AND SAUTEE FOR A FEW MINUTES UNTIL THEY START TO CARAMELISE
   

3. ADD YOUR RICE AND TOAST FOR A MINUTE OR TWO. DEGLAZE THE PAN WITH THE WHITE WINE UNTIL ALL LIQUID IS ABSORBED
   

4. TURN DOWN THE HEAT, MEDIUM TO LOW AND IN 3 TO 4 BATCHES, ADD STOCK, COOKING UNTIL LIQUID HAS ABSORBED AND RICE EXPANDS. REPEAT UNTIL ALL LIQUID HAS BEEN USED AND RICE IS TENDER. TRANSFER TO A MIXING BOWL AND SET ASIDE IN FRIDGE FOR MIN 45 MINS TO 1 HOUR
   

5. PREPARE YOUR BREADING STATION IN SMALL BOWLS
   

6. ONCE RICE HAS COOLED, STIR THROUGH PESTO, ZEST OF 1 LEMON AND 3/4 CUP GRATED PARMESAN. STIR TO COMBINE
   

7. SPOON AROUND A GOLF BALL SIZE OF THE MIXTURE INTO YOUR HAND AND ROLL INTO A BALL. PLACE IN FLOUR, THEN EGG, THEN BREADCRUMBS. REPEAT WITH MIXTURE UNTIL ALL GONE, PLACING BALLS ON A LINED BAKING TRAY
   

8. WASH THE SAME POT BEFORE ADDING 1L TO 1.5L OF NEUTRAL OIL TO A POT OVER MEDIUM HIGH HEAT. ONCE READY; CHECK BY PLACING BAMBOO SKEWER INTO THE OIL, TOUCH THE BOTTOM OF THE POT AND IF READY IT WILL BUBBLE UP
   

9. PLACE BALLS IN (DON’T OVERCROWD, AROUND 6 AT A TIME), COOKING FOR 3 MINS EACH SIDE UNTIL GOLDEN AND CRISPY. TURN OVER WITH TONGS, REPEAT, BEFORE USING TONGS OR SLOTTED SPOON TO SCOOP UP AND PLACE ON WIRE WRACK TO COOL. REPEAT WITH ALL BALLS UNTIL ALL HAVE BEEN FRIED
   

10. THIS CAN BE MADE FRESH OR IN ADVANCE, HEATING UP IN THE OVEN BEFORE SERVING
    

11. SCATTER ON A SERVING PLATTER, TOPPING WITH TORN BASIL LEAVES, MORE GRATED PARMESAN, LEMON CHEEKS AND HERBED OIL DRIZZLED OVER — ENJOY!

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