Homemade Rice Arancini with Pesto

Name: Homemade Rice Arancini with Pesto
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4 Portionen
Ingredients: Original rice; Pesto; Peas; Mozzarella; Eggs; 1.2 l Water; Breadcrumbs; Grated Parmesan cheese; Seed oil

Main course

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Cook Time

1 h 20 min

Servings

Difficulty

Medium

Prep Time

50 Min

Description

Rice arancini with pesto are a classic of Italian cuisine, perfect as an appetizer or main course. I often prepare them for parties or a Sunday brunch. The original rice, cooked to perfection, blends with the pesto and Parmesan cheese, creating a creamy and flavorful filling. The peas and mozzarella add a touch of freshness and stringiness. The crispy breading makes each arancino irresistible. A tip? Prepare them in advance and fry them just before serving, they will be even better!

Ingredients (9 ingredients)

Original rice
Pesto
Peas
Mozzarella
Eggs
1.2 l Water
Breadcrumbs
Grated Parmesan cheese
Seed oil

Preparation (7 steps)

Cooking the rice

Thermomix® Setting

20 min/212°F/Speed 1 100

Pour 1.2 liters of salted water into the bowl. Add the original rice. Cook for 20 Min./100°C/Stufe 1. Make sure the rice absorbs all the water.

1200

Mixing the rice with the pesto

Transfer the cooked rice to a large bowl. Add the pesto, 3 egg yolks and plenty of grated Parmesan cheese. Mix well with a spatula until a homogeneous mixture is obtained. Spread the mixture on a large plate and let it cool for at least 30 minutes.

Preparing the peas and mozzarella

In a pan, cook the peas with a knob of butter and a drizzle of oil. Adjust the salt and cook with a little water until they are tender but crunchy. Cut the mozzarella into cubes and drain well.

Forming the arancini

With damp hands, take a portion of rice. Place the peas and cubed mozzarella in the center. Close and form the arancini into the desired shape (round or cone).

Breading the arancini

Beat the remaining eggs with a pinch of salt in a bowl. In another bowl, prepare the breadcrumbs. Dip the arancini first in the beaten egg and then in the breadcrumbs, making sure they are completely covered.

Frying the arancini

Heat plenty of seed oil in a narrow, tall pot. When the oil reaches a temperature of about 180°C, immerse the arancini one at a time, using a slotted spoon. Fry until golden brown. Drain the arancini on absorbent paper.