Black Olive & Blistered Tomato Arancini Recipe

Warm stock

Pour the stock into a saucepan and keep it warm over low heat—do not simmer vigorously, just maintain a bare simmer. Warm stock helps the rice cook evenly.

Blister tomatoes

Heat 1 tablespoon olive oil in a skillet over high heat. Add 1 cup cherry tomatoes whole or halved and cook, stirring occasionally, until skins blister and tomatoes soften and begin to collapse, about 5–7 minutes. Remove from heat and set aside to cool slightly, then roughly chop into bite-sized pieces.

In a wide heavy-bottomed saucepan or skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat the grains in the fat. Toast the rice gently for 1–2 minutes until edges turn translucent but center remains opaque.

Pour in the white wine and stir constantly until it is mostly absorbed.

Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. Continue until rice is creamy and al dente, about 18–22 minutes total cooking time. You may not need all the stock; test for a slight bite in the center.

Once the rice is cooked to al dente and the mixture is creamy but not soupy, remove the pan from heat. Stir in 1 tablespoon butter and the grated Parmesan until melted and incorporated.

Allow the risotto to cool for 10 minutes, then stir in the egg yolks, chopped black olives, blistered chopped tomatoes, chopped parsley, salt and pepper. Mix thoroughly to distribute fillings evenly. Taste and adjust seasoning.

Chill

Transfer the risotto to a shallow tray or bowl and refrigerate, uncovered or loosely covered, until firm enough to form—at least 1 hour (or up to overnight). Chilling ensures the arancini hold their shape when formed and fried.

Set up a breading station with three shallow bowls: flour seasoned with a pinch of salt, beaten eggs, and breadcrumbs. If desired, mix 1/4 cup grated Parmesan into the breadcrumbs for extra flavor.

With damp hands, scoop about 2 tablespoons (roughly golf-ball sized) of chilled risotto and shape it into a tight ball. If you prefer larger arancini, use 3 tablespoons. Ensure there are bits of olive and tomato visible inside the ball.

Roll each ball first in flour, shaking off excess, then dip into beaten eggs, then coat thoroughly with breadcrumbs. Press gently so breadcrumbs adhere well. Place finished balls on a tray and chill for 10–15 minutes to help the coating set.

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the arancini in batches, careful not to overcrowd, until golden brown and crisp on all sides, about 3–4 minutes per batch. Turn gently with a slotted spoon or spider to brown evenly.

Remove arancini to a paper towel-lined rack to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

While frying or during chilling time, make the pesto aioli: whisk together mayonnaise, basil pesto, lemon juice, grated garlic, salt, and pepper until smooth. Taste and adjust acidity or seasoning as needed.

Serve the warm arancini arranged on a platter with a small bowl of pesto aioli for dipping. Garnish with a sprinkle of grated Parmesan and fresh basil leaves if desired.