4 cups fresh basil leaves
4- 6 cloves garlic
1/4 cup olive oil
freshly ground pepper
1.4 cup mozzarella cheese
1/4 cup grated Parmesan
1/4 cup grated Pecorino ( optional)
4cups vegetable stock
2 cup dry white wine
2 tablespoons butter
1 small shallot finely chopped
1 teaspoon sea salt
2 cup Arborio rice
1/2 cup grated Parmesan
1/2 cup grated Pecorino
pinch of nutmeg
Batter and Breading:
1 1/2 cups flour
1/3 cup milk
1/3 cup plain flour
2 cups plain breadcrumbs or pancko crumbs
2 eggs beaten (optional)
Canola oil, for frying
Make the pesto:
Peel and finely chop the garlic. Add about ⅓ of the basil leaves and continue chopping.
Once this is loosely chopped add a big pinch or two more leaves . Continue chopping, scraping and gathering the mixture into a thick pile every time it begins to spread out. Continue the process with a big pinch or two of basil leaves at a time until all the basil is incorporated.
This method gives you a nice varied textured that cannot be matched by a food processor.
Add about 1/8 cup the pine-nut ; or walnuts , chopping, scraping and gathering as before. Add another 1/8 cup nuts ,
continuing the process.
Repeat these steps with the ¼ cup grated Parmesan. Your goal is a dense mixture that will hold together when pinched. At that point transfer the pesto to a small bowl. Cover with the olive oil; stirring to combine. Makes about 1 cup of pesto.
Make the risotto: In a large saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat, stirring, until lightly browned, 7 minutes. Add the rice and cook, stirring, until well coated with butter. Add the white wine and saffron ( optional ) ,
season with salt and black pepper and cook, stirring, until the wine is absorbed, 2 minutes. Add the warm veggies stock ½ cup at a time and cook, stirring constantly between additions, until it is absorbed. The risotto is done when the rice is al dente, 25 minutes total. Stir in the remaining ¼ cup grated Parmesan, transfer to a bowl and let cool.
Melt the remaining 1 tablespoon of butter in a small saucepan. Add the ½ tablespoon of flour and whisk constantly over moderate heat for 1 minute. Add the milk and cook, whisking, until thickened. Season with the nutmeg, salt and black pepper and transfer to a bowl to cool completely. Stir in the mozzarella,
To Make the arancini:
Line a large baking sheet with parchment. Put the eggs, panko and flour for dusting in 3 shallow bowls. Using lightly moistened hands, shape the rice mixture into sixteen 2‑inch balls. Working with one ball at a time, make an indentation in the center with your finger and press the sides to make the hollow larger. Spoon a scant tablespoon of the pesto filling into the hollow and press the risotto around the filling to enclose it. Take care to fully enclose the filling so it doesn’t ooze out during frying. Transfer the ball to the baking sheet. Repeat with the remaining risotto and filling. Dust the arancini with flour, tapping off the excess. Coat them with the egg and roll in the panko.
In a large, deep skillet, heat 1 ½ to 2‑inches vegetable oil
Fry the arancini, turning occasionally, until deeply golden, about 8 minutes. Drain the arancini on paper towels and serve hot.
garnishes with chopped beet root.