Arancini with Red Pesto and Mozzarella

Certainly, arancini with red pesto and mozzarella are a creative variation of traditional Sicilian arancini. Red pesto, or pesto alla trapanese, differs from the better-known Genovese pesto by using sun-dried or fresh tomatoes, almonds instead of pine nuts, and the absence of basil. The presence of mozzarella provides a stringy center that harmonizes well with the bold flavor of red pesto.

Ingredients

• 300 g risotto rice (such as Arborio or Carnaroli)
• 1 liter vegetable broth
• 100 g red pesto
• 200 g mozzarella
• 100 g flour
• 2 eggs
• 200 g breadcrumbs
• Oil for frying
• Salt and pepper to taste

For the red pesto (if you prefer to make it at home):

• 100 g sun-dried tomatoes in oil
• 50 g blanched almonds
• 1 garlic clove
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• (Optional) a sprig of fresh basil or parsley to add freshness

Preparation

1. Start by preparing the rice. Bring the vegetable broth to a boil and cook the rice until it is al dente. Once cooked, turn off the heat and let the rice cool completely.
2. Meanwhile, if you don’t have ready-made red pesto, prepare it by blending the sun-dried tomatoes, almonds, garlic, and olive oil in a food processor until you obtain a smooth paste. Adjust salt and pepper to taste. If desired, add a bit of fresh basil or parsley.
3. Cut the mozzarella into cubes and drain any excess whey if necessary.
4. When the rice is cold, add the red pesto and mix well to distribute evenly.
5. Take a small portion of rice, flatten it in the palm of your hand, and place a mozzarella cube in the center. Close the rice around the mozzarella to form a ball.
6. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs, making sure it is well covered.
7. Heat plenty of oil in a pan or deep fryer and fry the arancini until golden and crispy.
8. Drain them on paper towels to remove excess oil.
9. Serve the arancini hot.

Trivia

Arancini are classically a preparation of saffron rice or white ragù with peas, often with added meat. The use of red pesto and mozzarella is a modern variant that combines flavors from southern Italy thanks to the Sicilian-inspired pesto and the mozzarella typical of Campania. This dish represents a fantastic way to experiment with the fusion of Italian regional flavors.