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2 2⁄3cupscups Italian panko breadcrumbs
1cupsfresh basil, chopped
Oil for frying (we used peanut, but any high smoke point oil will work)
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 19g||24%|
|Saturated Fat: 6g|
|Trans Fat: 0g|
|Total Carbohydrate: 50g||18%|
|Dietary Fiber: 3g||11%|
- Fill large stockpot with frying oil of choice, slightly less than half full. Apply high heat until the oil reaches 350 degrees. *If you prefer baking instead of frying, you can preheat your oven to 375 degrees.
- Add 2 cups of Lundberg Arborio Rice and 3 cups of water to a medium saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer, and cook for 15 minutes. Let stand for 10 minutes.
- Add grated Parmesan, onion powder, garlic powder, and sea salt to the cooked Arborio and mix until thoroughly incorporated.
- Mix shredded mozzarella, pesto, and chopped basil. Set aside.
- Spread Italian breadcrumbs onto a plate or shallow dish. Crack eggs, beat, and add to a different plate or shallow dish.
- Take Arborio mixture, roll into golf ball-sized arancini, and flatten in one hand. Roll pesto cheese mixture into a small ball and place in the center of the flattened Arborio mixture. Form a ball around the pesto cheese mixture, dip into the egg, and thoroughly coat with breadcrumbs. This will make approximately 9 arancini.
- Gently lower one arancini at a time into the oil and fry in batches of four. The arancini should fry for approximately 5 minutes or until golden brown. Place fried arancini on a drying rack or plate lined with paper towels. *If using the baking method, bake at 375 degrees for 15 minutes.
- The arancini will be quite hot, so allow to cool for 5 minutes before serving