Sun-Dried Tomato & Chicken Arancini with Smoked Mozzarella

These golden, crispy rice balls are a delightful Italian-inspired lunch, packed with savory chicken, sun-dried tomato pesto, and a heart of smoky mozzarella. Served warm with a drizzle of basil oil, they offer a comforting yet sophisticated twist on a classic.

Ingredients

• 1 cup cooked Arborio rice, cooled
• 1/2 cup shredded cooked chicken
• 1/4 cup sun-dried tomato pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 4 oz smoked mozzarella cheese, cut into 1/2-inch cubes
• 1 large egg, beaten
• 1/2 cup all-purpose flour, seasoned with salt, pepper, and a pinch of garlic powder
• 1 cup breadcrumbs (panko preferred)
• Vegetable oil, for frying
• Fresh basil leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Method

1. Prepare the Arancini Mixture: In a medium bowl, combine the cooled cooked rice, shredded chicken, sun-dried tomato pesto, and Parmesan cheese. Mix well to ensure all ingredients are evenly distributed. Season with salt and pepper to taste.

1. Form the Arancini: Take a small amount of the rice mixture (about 1/4 cup) and flatten it slightly in your palm. Place a cube of smoked mozzarella in the center. Gently mold the rice mixture around the cheese, forming a ball. Ensure the cheese is completely enclosed. Repeat with the remaining rice mixture to make 4 arancini.

1. Bread the Arancini: Set up a breading station with three shallow dishes: one with seasoned flour, one with beaten egg, and one with breadcrumbs. Roll each arancino in the flour, then dip it in the egg, and finally coat it thoroughly with breadcrumbs.

1. Fry the Arancini: Heat vegetable oil in a medium saucepan over medium heat (approximately 350°F or 175°C). Carefully place the breaded arancini into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the arancini from the oil and place them on a plate lined with paper towels to drain excess oil.

1. Prepare the Basil Oil: While the arancini are cooling slightly, make the basil oil. In a small food processor or blender, combine the fresh basil leaves and olive oil. Blend until smooth. Season with salt and pepper to taste.

1. Serve: Place two arancini on each plate. Drizzle generously with the fresh basil oil. Serve warm.

Chef's Note

For an extra layer of flavor, try adding a pinch of red pepper flakes to the rice mixture for a subtle kick. If you don't have smoked mozzarella, regular mozzarella will work just fine. You can also bake the arancini if you prefer - bake at 375°F (190°C) for about 20 minutes, or until golden brown, flipping halfway through.