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