Ingredienti:

  • 1 cup (200g) Arborio rice
  • 3 cups (720ml) Vegetable or chicken broth
  • 1/4 teaspoon saffron threads
  • 2 tablespoons (30g) Unsalted butter
  • 1/4 cup (60ml) Dry white wine (optional)
  • 1/4 cup (25g) Grated Parmigiano Reggiano cheese, plus extra for serving
  • Salt and freshly ground black pepper to taste
  • 4 ounces (115g) Fresh Mozzarella cheese
  • 1/2 cup (75g) Shelled pistachios, roughly chopped, plus extra for garnish
  • 2 tablespoons (30g) Pesto di Pistacchio
  • 1 cup (120g) All-purpose flour
  • 2 large eggs, lightly beaten
  • 2 cups (200g) Italian breadcrumbs
  • Vegetable oil, for frying (about 4 cups / 1 liter)

Istruzioni:

  1. Prepare the Saffron Rice: Bloom saffron in a little warm broth. Sauté rice in butter; toast. Deglaze with white wine (if using). Add broth gradually, stirring until absorbed, like risotto. Stir in cheese, and season. Spread on a baking sheet to cool completely.
  2. Make the Pistachio Filling: Combine mozzarella, chopped pistachios, and pistachio pesto in a bowl.
  3. Assemble the Arancini: Take a handful of cooled rice. Flatten it in your palm. Place a spoonful of pistachio filling in the center. Shape the rice around the filling to form a ball or cone. Repeat with remaining rice and filling.
  4. Bread the Arancini: Dredge each arancino in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs.
  5. Fry the Arancini: Heat oil to 175°C. Fry arancini in batches until golden brown and heated through (about 3-4 minutes per batch). Drain on paper towels.
  6. Serve: Garnish with extra chopped pistachios and grated Parmigiano Reggiano. Serve immediately!