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1
Line a platter with parchment paper.
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2
In a large bowl, stir the risotto and blanched basil pesto together until blended.
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3
Divide the rice into 16 more-or-less-equal portions.
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4
Cut off about 12 teaspoon of mozzarella and then, with your hands, ball up one serving of rice around the cheese so its completely encased in rice.
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5
Gently place on the prepared platter.
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6
Repeat to form 16 arancini.
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7
Slide the platter into the freezer for 30 minutes to allow the balls to firm up.
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8
Before you take the rice balls from the freezer, set up your dredging station.
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9
Pour the flour into a shallow bowl; the eggs into another shallow bowl; and the panko into a third shallow bowl.
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10
In a large, heavy pot or Dutch oven, heat 3 inches of oil over medium-high heat until it registers 375F on a deep-fat thermometer.
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11
While the oil heats, dredge each rice ball in flour and lightly shake off the excess.
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12
Dip each rice ball in the egg and then in the panko.
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13
Gently drop 4 to 6 balls into the oil and cook until lightly browned, 60 to 90 seconds.
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14
Dont overcook them or the cheese will leak out into your oil.
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15
Using a slotted spoon or wire skimmer, transfer the arancini to paper towels to drain.
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16
Repeat to cook the remaining arancini.
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17
Serve at once.
