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Arancini with mortadella and pistachios

26/11/2023

Certainly, preparing arancini with mortadella and pistachios is a fantastic variation that combines classic Sicilian flavors with a touch of originality. Here is the recipe to make this delicious dish:

Ingredients

  • 300 g of risotto rice (Carnaroli or Arborio)
  • 1 liter of vegetable broth
  • 100 g of butter
  • 50 g of grated Parmesan cheese
  • 2 eggs
  • 150 g of mortadella, cut into small cubes
  • 100 g of peeled and chopped pistachios
  • 100 g of flour
  • Breadcrumbs as needed
  • Oil for frying
  • Salt and pepper as needed

Preparation

  1. Start by cooking the rice: melt half of the butter in a large pot and toast the rice for a few minutes until it becomes translucent. Add the hot vegetable broth a little at a time, allowing the rice to absorb the liquid before adding more broth. Continue until the rice is cooked but still al dente.
  2. Turn off the heat, add the grated Parmesan, the rest of the butter, adjust with salt and pepper, and let the risotto cool completely, ideally in the fridge.
  3. Once the rice is cold, add one of the two previously beaten eggs and mix well to amalgamate.
  4. Take a portion of rice and flatten it on your hand, place a bit of mortadella cubes and a sprinkle of chopped pistachios in the center, then close with more rice, forming a ball.
  5. Coat the arancini first in the other beaten egg, then in flour, and finally in breadcrumbs, making sure they are completely covered.
  6. Fry the arancini in hot oil until they become golden and crispy on all sides.
  7. Drain the arancini on paper towels to remove excess oil.

Interesting Facts

Arancini, like many traditional Sicilian dishes, have very ancient origins. The name derives from their shape and color, reminiscent of small oranges, and they have become a symbol of street food on the island. The variation with mortadella and pistachios is a combination of the robust flavor of the cured meat and the slightly sweet and distinctive taste of pistachios, widely used in Sicilian cuisine.

Serve them hot as a tasty appetizer or as a main dish, perhaps accompanied by a glass of chilled white wine. Enjoy your meal!