Veracruz-style Pistachio Arancini

Ingredients

In this Veracruz-style adaptation, the traditional Italian arancini is transformed by incorporating the vibrant flavors of Veracruz cuisine. The addition of jalapeños, cilantro, and lime zest infuses the risotto with a zesty kick. Furthermore, crushed pistachios are used instead of the traditional breadcrumb coating, adding a unique nutty flavor and a delightful crunch to the arancini. We alse have the original recipe for Arancini al pistacchio, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Zest of 1 lime Zest of 1 lime
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (60g) crushed pistachios 1/2 cup (60g) crushed pistachios
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño pepper, and sauté until softened.
2. 2.
   Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes translucent.
3. 3.
   Gradually add the chicken or vegetable broth, about 1/2 cup (120ml) at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
4. 4.
   Remove the risotto from the heat and stir in the cilantro, lime zest, and grated Parmesan cheese. Season with salt and pepper to taste. Allow the risotto to cool completely.
5. 5.
   Once the risotto has cooled, take a small handful and shape it into a ball. Make an indentation in the center and place a teaspoon of crushed pistachios. Close the ball, ensuring the pistachios are enclosed within the risotto. Repeat with the remaining risotto and pistachios.
6. 6.
   Heat the vegetable oil in a deep saucepan or fryer to 180°C (350°F). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
7. 7.
   Serve the Veracruz-style Pistachio Arancini warm as an appetizer or a main dish. They can be enjoyed on their own or with a side of Veracruz-style salsa or hot sauce.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice for its high starch content, which gives the arancini their creamy texture.
• Jalapeño pepper — Adjust the amount of jalapeño according to your spice preference. For a milder flavor, remove the seeds before chopping.
• Lime zest — Make sure to zest only the outer green part of the lime, avoiding the bitter white pith.
• Crushed pistachios — Crush the pistachios into small pieces, but not too fine, to maintain their texture in the arancini.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the arancini.

Tips & Tricks

• To make the arancini ahead of time, prepare the risotto and shape the balls. Store them in the refrigerator until ready to fry.
• For a variation, you can stuff the arancini with a small piece of cheese, such as mozzarella or gouda, along with the pistachios.
• Serve the arancini with Veracruz-style salsa or hot sauce for an extra kick of flavor.
• If you don't have Arborio rice, you can substitute it with another short-grain rice, such as Carnaroli or sushi rice.
• To ensure even frying, maintain a consistent oil temperature by frying the arancini in small batches.

Serving advice

Serve the Veracruz-style Pistachio Arancini as an appetizer at your next gathering or as a main dish accompanied by a fresh salad. They are best enjoyed warm, allowing the creamy risotto and crunchy pistachios to tantalize your taste buds.

Presentation advice

Arrange the Veracruz-style Pistachio Arancini on a platter, garnished with fresh cilantro leaves and lime wedges for a vibrant and inviting presentation. The golden-brown arancini with their enticing pistachio filling will surely impress your guests.