Cheddar Arancini with Parsley Almond Pesto

To make proper arancini (risotto bites) you must have cold risotto. Leftover is best, so have it for dinner the night before and make extra. The use of Cabot’s Seriously Sharp cheddar in place of parmesan and mozzarella cheeses will level up traditional arancini. Feel free to use your favorite cheese to put in the middle of the arancini-just make sure it’s one that will melt!

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Arancini with Parsley-Almond Pesto

Servings: about 24 balls

Prep Time: 30 minutes

Cook Time: 15 minutes

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Ingredients

• For the Risotto:
  • 6 cups vegetable stock, kept warm in a sauce pot
  • 3 garlic cloves, minced
  • 1 shallot or small yellow onion, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 3 ounces Cabot Seriously Sharp cheddar cheese, grated
  • kosher salt, to taste
  • freshly ground black pepper, to taste
• For the Pesto Dipping Sauce:
  • 2 garlic cloves, roughly chopped
  • 1/2 cup blanched, unsalted almonds
  • 2 cups Italian parsley, lightly packed, tough stems removed
  • zest and juice of 1 lemon
  • olive oil, as needed
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • crushed red pepper flakes, to taste
• For the Arancini:
  • 4 ounces Cabot Seriously Sharp Cheddar (or your favorite flavor), cut into 24 (1/2-inch) cubes
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko
  • 2 teaspoons Italian seasoning
  • 1 ½ quarts canola or vegetable oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions

1. Make the risotto: Heat the olive oil in a deep-sided skillet over medium heat. Add shallot and garlic; stir and cook until translucent.
2. Add rice: Stir in the arborio rice and cook until grains look pearly.
3. Deglaze: Pour in the wine and stir until absorbed.
4. Add stock gradually: Stir in stock one ladle at a time, allowing rice to absorb liquid before adding more. Stir continuously.
5. Finish risotto: Once rice is creamy and cooked, remove from heat and stir in grated cheese. Season to taste. Chill completely, preferably overnight.
6. Make the pesto: In a food processor, pulse garlic and almonds. Add parsley, lemon zest and juice. Drizzle in olive oil while blending to a cold tomato sauce consistency. Season to taste.
7. Prepare oil: Heat oil in a saucepan to 350°F.
8. Shape the arancini: Cut chilled risotto into 24 portions. Flatten each piece, insert cheese cube, then roll into a ball.
9. Breading station: Place seasoned flour, beaten eggs, and seasoned panko in separate bowls. Roll each ball in flour, then eggs, then panko.
10. Fry: Fry arancini in batches for about 5 minutes or until golden. Drain on paper towels and season with salt immediately.
11. Serve: Serve warm with pesto sauce for dipping.

Homemade | homemadecooking.com