Pesto Arancini with Marinara Sauce | How to make Pesto Arancini with Marinara Sauce

By Chef (Mrs) Reetu Uday Kugaji  |  29th Aug 2018  |  
5 from 1 review Rate It!
  • Photo of Pesto Arancini with Marinara Sauce by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Pesto Arancini with Marinara Sauceby Chef (Mrs) Reetu Uday Kugaji
  • Prep Time


  • Cook Time


  • Serves





About Pesto Arancini with Marinara Sauce Recipe

As clouds come floating, we have been waiting for the rains….listen to the rhythm of the falling rain……..smell the rain…..let’s be kids once again and play in the puddles…… You have leftover Arborio cooked rice in your refrigerator… No worries? It’s time for some delectable hot snacks and what better could it be…. but Pesto Arancini with Marinara Sauce with a cutting chai….. Arancini, which means little oranges in Italian, originated in Sicily. Name and appearance aside, Arancini are not at all related to the orange fruit; they’re fried balls of risotto.

Pesto Arancini with Marinara Sauce

Ingredients to make Pesto Arancini with Marinara Sauce

  • For the Pesto Arancini:
  • Leftover Arborio cooked rice- 1 ½ cups
  • Fresh Basil and pine-nut pesto, thick- 3/4th cup
  • Mozzarella, cut into 08 cubes- 15 gm.
  • All-purpose flour- 01 cup
  • egg- 01 no
  • Panko bread crumbs / Bread crumbs- 01 cup
  • olive Oil / Peanut Oil / Vegetable Oil- to deep fry
  • For the Marinara Sauce:
  • Extra Virgin olive oil- 30 ml.
  • onion, finely chopped- 01 no.
  • garlic, minced- 02 cloves
  • Celery stalk, finely chopped- 1/4th tbsp.
  • carrots, finely chopped- 1/4th tbsp.
  • Red wine- 1/4th cup
  • tomatoes, blanched and finely chopped- ½ cup.
  • tomato Puree- 01 cup
  • bay leaves- 02 nos.
  • Sea salt- 1/4th tsp. / or more as required
  • Freshly ground black peppercorn- 1/4th tsp.

How to make Pesto Arancini with Marinara Sauce

  1. For the Pesto Arancini
  2. In a large glass bowl, combine to together the leftover cooked Arborio rice and pesto. Divide the rice into 08 equal portions.
  3. Place the blended mixture on your palm; place a small cube of mozzarella, ensuring that the cheese is completely encased in the rice ball. Place on a Parchment paper.
  4. Place it in the freezer for 30 minutes to get a firmer Texture.
  5. Prepare three bowls , one bowl with all-purpose flour, one with whisked seasoned egg and panko bread crumbs in the third bowl .
  6. In a deep non-stick pan, heat the oil. Dredge the balls each one by one in flour, then egg and then in panko bread crumbs.
  7. Gently drop 04 balls in the hot oil and ensure that it is lightly browned from all the sides. With the help of a perforated spoon remove the balls and place on the absorbent paper to remove excess of oil.
  8. Repeat the process for the left over Arancini. Serve very hot with Marinara Sauce.
  9. For the Marinara Sauce: Preparation Time: 10 minutes Cooking Time: 01 hour 20 minutes Makes: 02 Cups
  10. For the Marinara Sauce: Heat oil over medium heat. Add the chopped onion, garlic and sauté till the onions are translucent. Add the celery, carrots, salt and pepper, sauté till the vegetables are tender.
  11. Add red wine, cook on a high flame. Add the chopped and pureed tomatoes, bay leaves and simmer uncovered for at least an hour. Discard the bay leaves from the sauce, adjust seasoning if required. Serve with the scrumptious Arancini.

My Tip:

Chef Tips: 1. After rolling the Risotto balls, you may chill in the refrigerator as it gives them a firmer texture, and then fry them. 2. Time saving tip: Make the risotto a day ahead of time and keep it the fridge until ready to use and all you’ll need to do the day of is to fry them when required. 3. Time saving tip: You may make the Marinara sauce one day in advance, and rewarm on a slow heat and use as required.

Reviews for Pesto Arancini with Marinara Sauce (1)

Seema Sharma2 years ago

Looks great!