Recipes, Traditions · 28 Gennaio 2024
PISTACHIO ARANCINI
Difficulty
Prep time
Cook time
Servings
Season
Pistachio Arancini
Learn with me to make arancini with PDO Bronte pistachio at home, and delight your palate with this delicious Sicilian recipe.
Even if you are new to making ricearancini, this recipe is easy to recreate at home. The classic meat ragù version takes a little more work, while the pistachio version is simple and within everyone’s reach.
I made these arancini with unbeatable Bronte pistachio pesto, giving them a unique, extraordinary flavour. Follow my recipe to see how easy it is, and once you get the hang of it, I am certain you will fry arancini in generous quantities!
Let’s get to work!
what’s
needed.
For the béchamel
For the béchamel
For the béchamel
For the béchamel
For the béchamel
For the batter
For the batter
Metod:
Step by step
Place the Maiorca flour in a small non-stick saucepan and gradually whisk in the milk, avoiding lumps. Heat, add the butter, salt and nutmeg, and stir continuously until boiling and thickened. Turn off the heat and blend if any lumps have formed.
Place the flour and water in a deep bowl. Mix thoroughly with a whisk or hand blender to make a smooth, elastic batter.
Boil the rice for about 20 minutes in plenty of salted water flavoured with saffron. Drain and allow to cool completely.
Dice the cheese and place in a bowl.
Add the pistachio pesto to the pan of béchamel, along with the onion and ham soffritto if using, and combine thoroughly.
Transfer the rice from the colander to a large bowl. Add the sauce and grated cheese and mix thoroughly.
Prepare a bowl of water and wet your hands. Flatten some rice in your palm, place one or two cheese cubes in the centre and close with both hands, sealing securely.
Continue with all the rice and cheese, shaping round arancini.
Dip each rice ball in the batter, removing the excess, then coat with breadcrumbs.
Fry in hot oil for about 10 minutes.
FEDERICA’S TIPS
PLEASE NOTE
For a richer arancino, prepare a soffritto of very finely sliced onion and cooked ham, let the ham soften and add to the béchamel and pistachio mixture.
― storage and serving ―