The vegetarian version of one of the most yummy italian finger food! The funny thing about the Arancini, even though the classic filling would be ragù, is that you can fill them however you want, with vegetables, fish, cheese of every type… better if you put something that frying will melt and become stringy… a delicacy! I often have fun trying different fillings for different occasions.
Time of preparation
20 minutes + standing
about 3 arancini
What did I use
a large pan for frying, towel papers, a baking tray, plastic wrap, a perforated ladle, two dishes, a bowl
Rice for risotto: 135 gr
Salt to taste
Water as required
Flour as required
Pesto alla Genovese: 2 tablespoons
Minced mozzarella as required
Seeds oil for frying
Breadcrumbs to coat the arancini
How did I do
I covered the rice with salted water and boiled until it absorbed the water and is cooked.
I added the pesto to the rice and I mixed well.
I added flattened the rice in the baking tray.
I covered with plastic wrap and let it cool completely.
I formed a dip of rice with the hands and I pu a little of mozzarella in it.
I closeed it with other rice and formed a ball.
I put it in one dish and continued in this way until the rice was finished.
In the bowl, I beat a spoon of flour with water as much as I needed to have a smooth and quite liquid batter.
I added salt and immersed an arancino , covering it completely with the batter. I rolled it in the dish with the breadcrumbs and did the same for the other arancini.
I reheated the seeds oil in the pan and when it was hot, I fried the arancini until brownish.
I took them with the perforated ladle and dried them on the towel papers.
I served warm.