Pesto Mozzarella Arancini Recipe – Italian Special
Pesto Mozzarella Arancini bring together golden, crispy rice balls stuffed with creamy mozzarella and fragrant basil pesto for a taste of Italy in every bite. These delicious appetizers begin with creamy Arborio rice cooked with broth, garlic, and Parmesan, then cooled, shaped around molten mozzarella and pesto, breaded, and deep-fried to golden perfection. Serve hot with extra pesto or marinara sauce for dipping—it’s an irresistible Italian special that’s ideal for entertaining, snacks, or elevating your appetizer game.
- Prep Time40 min
- Cook Time10 min
- Total Time50 min
Pesto Mozzarella Arancini Recipe Ingredients:
- 1 cup Arborio rice
- 2 ½ cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- 1 large egg
- ¼ cup flour
- 1 cup breadcrumbs
- 200g mozzarella cheese, cut into cubes
- ¼ cup pesto sauce
- Oil for frying
- Salt and pepper
Cook the Rice:
Heat the broth in a pot.
In another pan, heat olive oil and saute the onion and garlic until soft. Add the rice and cook for a minute.
Slowly add the hot broth, stirring until the rice is soft and creamy (about 18-20 minutes).
Stir in Parmesan, butter, salt, and pepper. Let it cool.
Form the Balls:
Once the rice is cool, mix in the egg.
Take a spoonful of rice, flatten it, and place a cube of mozzarella and a spoon of pesto in the middle.
Shape the rice into a ball around the filling.
Coat the Arancini:
Roll each ball in flour, then dip in egg, and coat with breadcrumbs.
Fry:
Heat oil in a pot. Fry the rice balls in batches for 3-4 minutes, or until golden brown and crispy.
Remove and drain on paper towels.
Serve:
Serve hot with extra pesto or marinara sauce for dipping. Enjoy!
Recipe Notes:
Rice Texture: Use Arborio rice for that creamy risotto-like texture. Make sure it’s cooked in flavorful broth and cooled thoroughly so the arancini hold together.
Cooling Before Forming: Let the rice mixture cool completely before mixing in egg and molding around the mozzarella and pesto—this prevents the balls from falling apart during frying.
Mozzarella Cut & Pesto Amount: Cut mozzarella into small cubes to ensure it melts through but doesn’t leak too much. Adjust pesto quantity to balance the basil flavour without overwhelming the cheese.
Breading & Frying Technique: Use a three-step coat — flour, beaten egg, then breadcrumbs — to get a crisp crust. Fry in batches in hot oil (medium-high) until golden brown, turning gently so all sides brown evenly. Drain on paper towels.
Serving & Sauces: Serve hot with dipping sauces like marinara or extra pesto to enhance flavor. These also pair nicely with a fresh salad or roasted vegetables to balance richness.
