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  • Appetizers

Pesto Risotto Arancini

Pesto Risotto Arancini

Ingredients

  • Risotto:
  • 2 c
    Arborio Rice
  • ½ c
    White Wine
  • 1 c
    Basil Pesto
  • 1 c
    Parmesan Cheese
  • ½ c
    Mozzarella Cheese
  • 1 qt.
    Vegetable Stock
  • ¼ lb.
    Unsalted Butter
  • 1 T
    Minced Garlic
  • ¼ c
    Diced Spanish Onion
  • Salt and Pepper, to taste
  • Basil Pesto:
  • ½ oz.
    Basil Leaves, rough - chopped
  • 1 ea.
    Garlic Clove, minced
  • ½ lb.
    Spinach Leaves, blanched and rough - chopped
  • 1 c
    Grated Parmesan Cheese
  • 1 c
    Olive Oil
  • Salt and Freshly Ground Black Pepper, to taste

Preparation

  1. In a large saucepan, melt the butter over medium heat. Add onion and garlic; cook until softened and lightly caramelized, about 5 to 7 minutes. 
  2. Stir in arborio rice and toast lightly for 1 to 2 minutes, stirring often. 
  3. Deglaze with white wine, stirring until liquid is mostly absorbed. 
  4. Gradually add vegetable stock, ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is creamy and just tender, about 18 to 20 minutes. 
  5. Remove from heat; stir in Parmesan, mozzarella and pesto until combined. Season with salt and pepper. 
  6. Spread risotto onto a sheet pan in an even layer; cool completely. 
  7. Once cooled, roll into 1 oz. balls. 
  8. Dredge each ball in flour, dip in egg wash and coat with Italian breadcrumbs. 
  9. Refrigerate until ready to fry. 
  10. To serve, deep-fry at 350°F until golden brown and heated through, about 2 to 3 minutes. 

Basil Pesto Preparation: 

  1. Blanch spinach in boiling water for 30 seconds; transfer to ice bath. Drain well and chop. 
  2. In a food processor, combine basil, garlic and spinach; pulse until roughly blended. 
  3. With machine running, slowly stream in olive oil until smooth, but slightly chunky. 
  4. Add Parmesan; pulse to incorporate. 
  5. Season with salt and pepper to taste. 

Yield: Serves 4

By Chef Anthony Sitek, Owner, Crown Restaurant Group, Cincinnati