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Pesto Arancini – Italian Street Food!

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Let’s hear it for Italian street food!

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The last time we were in Italy, if I had one I had one hundred arancini. Okay, maybe not one hundred, but I got dangerously close. It is, by far, one of my favorite gifts from this gorgeous country. Crunchy on the outside. Soft, creamy and decadent on the inside. Portable. Savory. Teeny. Mouth-watering. Nibbles. Gahhh.

Pesto Arancini ciaochowbambina.com

I’m sure if you guys follow even a few blogs, you’re beginning to see some incredible football nosh making its way onto the scene. So I was inspired by everyone’s gorgeous party food to come up with an Italian tailgate treat of my own.

Pesto Arancini was the winner. Delicious hot out the fryer, cooled to room temp, or cold from the fridge – this little baby is as versatile a snack as they come. You can fill it with a cube of melty cheese, meat and sweet pea ragu, or basil pesto in all its herb-y glory like we’re doing today.

Pesto Arancini ciaochowbambina.com

Arancini is typically made with short-grain rice, like arborio, which is commonly used for Risotto, however, I, for some reason, had two very large bags of medium-grain rice in my pantry… so, medium-grain rice it is! And I tell you what, it’s a fine substitute as long as you don’t overcook and you drain it very well.

Pesto Arancini ciaochowbambina.com

Once the rice is cooked and cooled, combine it with your finished pesto, then throw it in the fridge for around an hour. Once the mixture is very cold and firm, with a small 1 inch scoop, form balls in the shape of tiny oranges – which by the way, is where this little beauty gets its name. Roll the rice balls in beaten eggs and then coat in Italian seasoned bread crumbs.

In a large skillet, over medium-high heat , cook 4 – 5 balls at a time for 2 – 3 minutes until golden brown, carefully turning as you go.

Pesto Arancini ciaochowbambina.com

Using a slotted spoon, remove rice balls and drain on paper towels.

Pesto Arancini ciaochowbambina.com

Keep finished arancini in a warm oven until the entire batch is complete. This recipe makes 60 – 65 balls.

Pesto Arancini ciaochowbambina.com

Just enough to feed a hungry tailgatin’ crowd! Or me. Whoever gets there first…

Buon Appetito!

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Pesto Arancini – Italian Street Food!

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  • Author: Ciao Chow Bambina
Print Recipe

Ingredients

Scale
  • Rice
  • 5 cups chicken stock or canned reduced-sodium chicken broth
  • 2 Tbsp. olive oil
  • 2 cups medium-grain rice (or short grain)
  • 4 large eggs
  • 2 cups freshly grated Pecorino Romano cheese
  • Pesto
  • 2 cups fresh basil leaves
  • 4 –5 medium size cloves garlic, chopped
  • 1 cup pine nuts
  • 1 cup olive oil
  • 1 cup freshly grated Pecorino Romano cheese
  • 1/4 cup freshly grated Parmesan cheese
  • Salt & pepper, to taste
  • 3 eggs, beaten
  • 2 cups Italian seasoned bread crumbs
  • 1 – 2 cups vegetable oil

Instructions

  1. To make the rice, bring the stock and olive oil to a boil in a 3 qt. saucepan.
  2. Stir in the rice, return to boil, then adjust the heat to simmering.
  3. Cook the rice, uncovered until al dente (tender but firm) for 12 minutes.
  4. Drain the rice and spread on a cookie sheet to cool to room temperature.
  5. While rice is cooling prepare pesto.
  6. In a food processor, process the basil, garlic and pine nuts until finely chopped.
  7. With the machine running, pour the oil in a thin steady stream into mixture.
  8. Add the cheeses, a big pinch of salt and a good grinding of black pepper.
  9. Process briefly to combine.
  10. Once rice is cooled, combine finished pesto (2 cups) with the rice. Spread on (same) cookie sheet.
  11. Cover and chill for about an hour, until cold and firm.
  12. Prepare one bowl with beaten eggs and another with bread crumbs.
  13. Remove rice mixture from fridge and form 1 inch balls.
  14. Roll rice balls in beaten eggs then in bread crumbs to coat.
  15. In a large skillet, over medium-high heat, heat vegetable oil.
  16. Cook in batches, 4 – 5 balls at a time, for 2 – 3 minutes, turning as you go.
  17. Using a slotted spoon, remove balls from oil and drain on a paper towel lined plate.
  18. Keep warm in a 200 degree oven while cooking the remaining balls.
  19. Arancini can be served hot or at room temperature.

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Comments

  3. Arancini is my downfall, like I can eat insane amounts of those delicious little fried balls of heaven. These look epically delicious, Annie! Loving the pesto combination AND the fact that you strayed from typical arborio rice! Serious drool fest amd perfect for football… if they make it past my grubby hands and onto a platter! 😉 pinned! Cheers, pretty lady! Xo

    Reply

    • Then we would not be good together in a room with arancini…gonegonegone.Thanks so much my dear! And thanks for the pin! xo

      Reply

  4. How did you know that I love arancini AND I have a huge Tupperware container of homemade pesto sitting in my fridge waiting for me to use it in something?? Are you in my house? hahaha! I can see me making these every weekend for good game day eats (and for dinner and having leftovers for lunch) 🙂 Yummy!!!

    Reply

    • Oh yes, we’ve had it with the short rib mix inside, too – I still well up just thinking about it…outstanding! Thanks, friend! 🙂

      Reply

    • Wonderful! If you loved them – then you owe it to yourself to make and enjoy from the comforts of home…though there is nothing better than eating them from a crowded Spanish Step, am I right? Thanks, dear!

      Reply

  16. That’s great, Annie! I made them only once (stuffed with Mozzarella if I’m not mistaken), a few years back, and basically they were disastrous! They were quit edible (despite being dry and falling apart haha), and that’s it. But I’ve haven’t given up on them yet – perhaps I’m a better cook now, and I can handle them. Besides, now I know one blogger (no names) whose Italian recipes I could definitely rely on):) Well done!

    Reply

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