Arancini with fresh creamy Mozzarella served with Basil Almond Pesto by Steven Dolby

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(Serves 7-8 people)
BASIC RISOTTO
2 Medium stalks of celery (finely diced)
1/2 Medium onion (finely diced)
2 Tbsp olive oil
1 1/2 Cups carnaroli rice
1/2 Cup dry white wine
8 Cups vegetable stock
1/2 Cup fresh Parmesan cheese
2 Tbsp unsalted butter
Salt (to taste)
BASIL ALMOND PESTO
110g Almonds (toasted)
20g Fresh basil
1 Garlic clove
3/4 Cup Olive oil
1/2 Cup fresh Parmesan cheese
OTHER INGREDIENTS
Vegetable oil (for frying)
1 1/2 oz Fresh Mozzarella (small cubes)
1/2 Cup plain flour
2 Eggs (beaten)
1 1/2 Cups fresh bread crumbs

Directions
MAKING
For Basic Risotto:
1. In a pan, heat olive oil, add onion, celery, and a pinch of salt. Sweat for 5-6 minutes.
2. Add rice, cook for 3-5 minutes, and pour white wine. Cook until liquid is completely absorbed.
3. Pour a ladle of hot stock into the rice and cook until the liquid is absorbed. Repeat the process and cook for 35-40 minutes or until the rice is tender.
4. Add cheese and butter. Cover with lid and set aside for 2 minutes.
5. Season with salt to taste and give it a good stir.
6. Into a baking sheet, transfer the rice and set aside to cool. You can also make the rice a day ahead.
For Pesto:
7. Into the food processor, add toasted almonds, basil, and garlic. Pulse for 1 minute.
8. Add olive oil and parmesan. Stir well and set aside.

FINALIZING
9.Into a pan, heat about 3-4-inches of oil until it reaches 350 degree F.
10. Add mozzarella into the rice and shape into small balls. Coat with flour, egg, and finally with bread crumb.
11. Fry the rice balls in hot oil for 3-4 minutes, turning occasionally. Drain on paper towel.

SERVING
12. Serve with pesto and enjoy!
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© STEVEN DOLBY