Pistachio Rice Arancini

Pistachio rice arancini are a Sicilian reinterpretation with a gourmet touch. Here is how to prepare them.

Ingredients

• 300 g of risotto rice (such as Arborio or Carnaroli)
• 1 liter of vegetable broth
• 1 small onion finely chopped
• 100 g of unsalted pistachios
• 80 g of butter
• 100 g of grated Parmesan cheese
• 2 eggs
• 200 g of mozzarella, cut into cubes
• Flour, as needed for breading
• Breadcrumbs, as needed for breading
• Frying oil
• Salt and pepper, to taste

Preparation

1. Start by lightly toasting the rice in a pan with half of the butter. Add the chopped onion and let it sauté until it becomes transparent.

2. Add the vegetable broth a little at a time, just like you would for a risotto, continuing to stir and cook until the rice is al dente. Season with salt and pepper to taste.

3. Remove the risotto from the heat and incorporate the grated Parmesan cheese, the previously ground pistachios, and the remaining butter. Let the mixture cool down.

4. Once cooled, take a bit of rice and form a flat base on your hand. Place some cubes of mozzarella and a teaspoon of ground pistachios in the center.

5. Close the rice around the filling forming a ball or a slightly oval shape, traditional of arancini.

6. Prepare three dipping stations for breading: one with flour, one with beaten eggs, and one with breadcrumbs.

7. Coat the arancini first in the flour, then dip in egg, and finally roll them in breadcrumbs, making sure to cover them completely.

8. Fry the arancini in hot oil until they are golden and crunchy on all sides.

9. Drain them on paper towels to remove excess oil before serving.

Curiosity

Arancini, also called arancine, are typically a specialty of Sicilian cuisine. Originally, they were made to celebrate Saint Lucia on December 13th. The traditional version is made with saffron rice, but today there are numerous variations, such as this one with pistachio, celebrating one of the most prized products of Sicily.