Directions

ARANCINI PISTACHIO

1. Once the rice is ready, dampen your hands and take a handful of the cooled rice, pressing it together to form a patty. Place it back on the tray, then form another patty, leaving it in your hand.
2. Add a slice of mortadella, 4–5 pistachios, and 2–3 cubes of mozzarella to the patty in your hand. Place the first patty on top, pressing firmly to ensure the rice completely covers the filling. Shape it into a ball or coin shape.
3. Place the formed arancini on a tray and refrigerate for at least 2 hours, preferably 4–5 hours, to firm up before proceeding.
4. To make the batter (pastella), add the flour to a bowl and slowly whisk in cold water until it reaches the consistency of pouring cream.
5. In a separate bowl, prepare the breadcrumbs.
6. Take the chilled arancini and dip them into the batter, then roll them in the breadcrumbs. Press the breadcrumbs on firmly and place the crumbed arancini back on the tray. Refrigerate until you're ready to cook.
7. When ready to serve, heat oil in a deep fryer or pan to 160°C (320°F). Fry the arancini in small batches until golden brown. Remove them from the oil and let them drain on paper towels before serving.

ARANCINI RICE

1. Place a large pot (with a lid) over medium heat and add the olive oil. Once hot, add the diced onion and a large pinch of salt. Sauté for 5–6 minutes until softened.
2. Next, add the chicken stock along with the saffron, pepper, and nutmeg. Bring the stock to a simmer. Once simmering, stir in the Arborio rice. Bring it back to a simmer, then cover with the lid and reduce the heat to medium-low. Cook for 25 minutes, then remove the lid to check the rice.
3. If the rice is cooked to your liking, turn off the heat and stir in the grated Parmesan until fully melted and combined.
4. Spread the cooked rice evenly onto a large sheet tray and leave it at room temperature for 1 hour to cool. Then transfer it to the fridge to cool completely.