Combine rice, sundried tomatoes, Parmesan and ¼ cup of the beaten eggs.
Combine bocconcini and pesto in a separate bowl.
Have three trays on work surface; one containing the remaining beaten egg, one the flour and one the breadcrumbs.
To shape arancini, take a dessertspoonful of the rice mixture and press a bocconcini into the centre. Spoon a little more rice on top, then shape into a ball enclosing bocconcini, squeezing mixture together with your hands. Let excess rice fall back into bowl. Carefully roll in flour, then egg and then breadcrumbs. Place on a tray lined with baking paper. Repeat with remaining mixture. Refrigerate arancini for at least an hour.
To cook, heat 10cm oil in a deep pot, carefully lower in arancini and cook, turning frequently, until golden. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the remainder.
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