Ingredients

• 2

  cups
  White Arborio Rice suggested substitutions
• 3

  cups
  water
• 8
  eggs, beaten
• 2 ²⁄₃

  cups
  cups Italian panko breadcrumbs
• 1

  cups
  Parmesan, grated
• 1

  cups
  fresh basil, chopped
• 1

  cups
  mozzarella, shredded
• ¹⁄₂

  cups
  pesto
• 2

  tbsp
  onion powder
• 2

  tbsp
  garlic powder
• 2

  tsp
  sea salt
• Oil for frying (we used peanut, but any high smoke point oil will work)

Instructions

1. 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.
2. 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.
3. Add grated Parmesan, onion powder, garlic powder, and sea salt to the cooked Arborio and mix until thoroughly incorporated.
4. Mix shredded mozzarella, pesto, and chopped basil. Set aside.
5. Spread Italian breadcrumbs onto a plate or shallow dish. Crack eggs, beat, and add to a different plate or shallow dish.
6. 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.
7. 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.
8. The arancini will be quite hot, so allow to cool for 5 minutes before serving