Ginny's Basil, Pesto, and Mozzarella Arancini Balls | Jamie Oliver

Such great memories and food from that trip to Sicily! Welcome to the second episode of arancini heaven, with Jamie’s Head of Food Styling, Ginny Rolfe! After that trip I honestly thought I couldn’t love arancini any more, and then I tried these gorgeous arancini balls with oozy mozzarella and basil pesto!

I always enjoy a cheeky arancini cross section! And to get the best one I’m using @UKTefal knives! Grab yours discounted now: https://gtly.to/40Dx1neQh

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Aaron Chini balls are one of my favorite dishes from when I first went to Sicily with Jamie many years ago with a crunchy coating on the outside and a soft middle they always deliver on flavor and these ones have a hidden surprise inside when you slice into them with a sharp knife you get an Oozy mozzarella and Vivid green basil pesto filling aini are usually made with leftover Roto but sometimes it’s worth making a batch of Roto just to make the arini I love making ratoo the ritual of stirring the rice and adding the stock Ladle by Ladle and the smells and it’s the most comforting dish at the end now to make your aini balls what you need to do is you make rounds of the C risoto poke a bit of the mozzarella and the pesto into the center of each one toss that in some flour eggs and then a bowl of breadcrumbs and then you fry these in hot oil for about 8 minutes once slightly cooled slice into the arancini to reveal that delicious flavor bomb in the middle it’s so delicious