Pistachio Arancini with a Creamy Mozzarella Filling

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1/2 cup (75g) finely chopped pistachios 1/2 cup (75g) finely chopped pistachios
• 2 eggs, beaten 2 eggs, beaten
• 8 small mozzarella cubes 8 small mozzarella cubes
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil. Add the Arborio rice and reduce the heat to low. Cook the rice, stirring occasionally, until it absorbs all the broth and becomes tender.
2. 2.
   Remove the cooked rice from the heat and let it cool slightly. Transfer it to a mixing bowl.
3. 3.
   Add the grated Parmesan cheese, chopped pistachios, and beaten eggs to the rice. Season with salt and pepper to taste. Mix well until all the ingredients are evenly combined.
4. 4.
   Take a small portion of the rice mixture and flatten it in your palm. Place a mozzarella cube in the center and shape the rice around it, forming a ball. Repeat with the remaining rice mixture and mozzarella cubes.
5. 5.
   Roll each rice ball in breadcrumbs, ensuring they are evenly coated.
6. 6.
   In a deep pot or fryer, heat vegetable oil to 180°C (350°F). Carefully lower the arancini into the hot oil and fry them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Pistachio Arancini warm and enjoy the creamy, cheesy center with a delightful crunch.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice for its high starch content, which helps achieve the desired creamy texture.
• Mozzarella — Use small mozzarella cubes to ensure they melt perfectly in the center of the arancini.
• Pistachios — Finely chop the pistachios to evenly distribute their flavor throughout the rice mixture.

Tips & Tricks

• To make the arancini extra crispy, refrigerate them for 30 minutes before frying.
• Experiment with different fillings such as sun-dried tomatoes or cooked ground meat for a variation in flavors.
• Serve the arancini with a side of marinara sauce for dipping.

Serving advice

Serve the Pistachio Arancini as an appetizer or main course. Accompany them with a fresh green salad to balance the richness of the dish.

Presentation advice

Arrange the golden arancini on a platter, garnished with a sprinkle of chopped pistachios and fresh basil leaves for an elegant touch.