If you’re looking for an amazing appetizer that’s crispy on the outside and creamy on the inside, pesto arancini is the dish for you. These golden risotto balls filled with cheesy mozzarella and fragrant basil pesto are the perfect blend of comfort food and an elevated appetizer. These are a crowd favorite in my home and is always highly requested around the holidays, so I felt it was time to share so you can make these as well — hope you enjoy! What is Arancini? Arancini are traditional Sicilian rice balls made with risotto, stuffed with cheese or meat, then breaded and deep-fried until golden brown. The word arancini means “little oranges” in Italian, thanks to their round shape and golden crust. By adding homemade basil pesto to the filling, you elevate classic arancini into a flavorful, modern twist that combines creamy rice, melted mozzarella, and herbaceous pesto. Pesto Arancini Recipe (serves 6–8)
Method
Prepare the filling: Mix ½ cup of pesto into the risotto until well combined.
Shape the balls: Take a spoonful of risotto, flatten slightly, place mozzarella in the center, and roll into a ball
Bread the arancini: Roll each ball in flour, dip into beaten egg, then coat with breadcrumbs
Fry until golden: Heat oil to 350°F. Fry arancini in a dutch oven in batches for 3–4 minutes until crispy and golden brown. Drain on paper towels
Serve: Enjoy hot with freshly grated parmesan plus extra pesto or a side of marinara for dipping