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1
In a saute pan or skillet, heat butter over medium heat.
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2
Then add shallots and cook until they begin to turn translucent.
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3
Add garlic and saute about 2 minutes longer, being careful not to burn garlic.
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4
Add Arborio rice and toss until coated with the mixture.
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5
Deglaze the pan by adding the white wine and stirring until its absorbed.
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6
Slowly start adding the hot stock, about 3/4 cup at a time and stir until its absorbed.
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7
Repeat adding additional 3/4 cups of stock until all of the stock is added.
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8
Risotto should be slightly al dente, and not be mushy.
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9
When done remove it from the heat, cover and let the risotto cool for about 15 minutes in the refrigerator.
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10
While risotto is cooling, heat oil to 350-375 F in a fryer or pan thats deep enough to hold the arancini.
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11
Prepare pesto.
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12
Place all of the pesto ingredients in a food processor or blender and blend until smooth.
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13
Prepare chicken.
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14
Heat your grill or grill pan to medium/medium-high.
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15
Season the chicken breast with salt and pepper.
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16
Brush grill with oil or spray with grill spray.
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17
Grill chicken for about 3 minutes per side, or until chicken is cooked though.
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18
Remove it from the grill to a plate, cover with foil and let it sit for about 2-3 minutes.
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19
Chop into small bite-sized pieces.
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20
Assemble arancini.
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21
Heat oven to 375 F. Remove risotto from refrigerator and roll it into 1-1/2 balls.
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22
With your thumb, press a nice big pocket in the middle of the risotto ball so it almost looks like a catchers mitt.
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23
Place a layer of cheese, pesto and chicken into the pocket, then cover with a little more cheese.
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24
Put enough risotto over the cheese to form a ball and fully surround and seal in the filling.
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25
Set your assembled arancini aside.
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26
Put your beaten eggs into a shallow bowl.
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27
Put your breadcrumbs into another shallow bowl.
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28
Dip arancini first in egg, then roll in panko bread crumbs, then set it on a plate.
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29
Repeat until all balls are finished.
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30
Place arancini in hot oil for about 2 minutes or until golden brown.
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31
Dont crowd the pan, youll want to do this in batches.
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32
Remove the fried arancini from the oil using a slotted spoon.
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33
Drain on a paper towel and continue with this process until all arancini are finished.
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34
When finished frying all of the arancini, place them on a baking sheet and put them in the oven and bake at 375 F for about 5-7 minutes so the cheese can melt.
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35
Remove from oven and serve with the remaining pesto sauce.
