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Arancini {with Basil Pesto & Marinara Sauce}

Libby with Lemony Thyme
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Servings 8


  • Basic Risotto Recipe recipe link in post
  • 3 eggs
  • 2 Tbl. fresh basil chopped
  • 1/2 cup mozzarella cubed
  • 1/2 cup flour
  • 1 cup dry Italian bread crumbs
  • Peanut oil for deep-frying
  • Basil pesto
  • Marinara sauce


  • Prepare Basic Risotto Recipe according to instructions. Chill for 1 hour. Stir in 1 beaten egg and fresh basil. Form into 1 1/2-inch diameter balls. Press mozzarella cube into the center of each ball and seal by rolling into a smooth ball.
  • Set up three bowls for the breading. One for flour, one for two beaten eggs, one for the Italian bread crumbs. Dip each risotto ball into flour, then egg, then breadcrumbs; coating each one well.
  • Heat 2 inches of oil in a large saucepan until a deep-fry thermometer reads 370 degrees. Fry the balls in small batches until they are well browned on all sides. Drain on paper towels. Serve warm with basil pesto and warm marinara sauce. Yield = 16 Arancini