Pistachio Arancini

Name: Pistachio Arancini
Yield: 20 arancini
Ingredients: 2.2 lbs rice (1.1 lbs Originario and 1.1 lbs Roma or Carnaroli) (about 1 kg total); 10 1/2 cups water (2.5 liters); 5 tablespoons butter (about 70 grams); 1 tablespoon salt (about 20 grams); 1 tablespoon bouillon (about 20 grams); 2 packets saffron; mortadella (Italian-style bologna); pistachio pesto; pistachio flour (finely ground pistachios); fontina cheese; provola cheese (or provolone); breadcrumbs; water; all-purpose flour; peanut oil (for frying); 3 1/2 tablespoons butter (about 50 grams); 2 cups milk (about 500 ml); 1/3 cup all-purpose flour (about 50 grams); nutmeg; salt

Enzo Falleti @enzofalleti

Reggio Calabria

Today is World Pistachio Day, and anyone who knows me knows how much I care about it. It's almost an obsession—those of us who love pistachios are like a little club, we recognize each other from afar! What better day than this to combine two of my passions. After all, anything fried is good.

Enzo Falleti @enzofalleti

Saved

Ingredients

20 arancini

2.2 lbsrice (1.1 lbs Originario and 1.1 lbs Roma or Carnaroli) (about 1 kg total)
10 1/2 cupswater (2.5 liters)
5 tablespoonsbutter (about 70 grams)
1 tablespoonsalt (about 20 grams)
1 tablespoonbouillon (about 20 grams)
2 packetssaffron
mortadella (Italian-style bologna)
pistachio pesto
pistachio flour (finely ground pistachios)
fontina cheese
provola cheese (or provolone)
breadcrumbs
water
all-purpose flour
peanut oil (for frying)
Béchamel sauce
3 1/2 tablespoonsbutter (about 50 grams)
2 cupsmilk (about 500 ml)
1/3 cupall-purpose flour (about 50 grams)
nutmeg
salt

Saved

Steps

1

Fill a large pot with the water, bouillon, salt, butter, and saffron. When the water comes to a boil, add the rice. I don't stir it much—just sprinkle it in evenly and give it a gentle stir at the start. Wait for it to return to a boil, then lower the heat and let it cook until all the water is absorbed. Once the rice is dry, spread it out in a large baking dish and let it cool completely.
2

Meanwhile, make the béchamel sauce. Warm the milk in a small saucepan. In another pot, make a roux by melting the butter and whisking in the sifted flour. Once it turns the right color, gradually add the warm milk, whisking constantly to avoid lumps. Continue stirring until the béchamel is thick and fully cooked. Season with salt and nutmeg.
3

Once the rice is ready, prepare all the filling ingredients. There are no exact measurements—just go by taste. Cut the cheeses into cubes and tear the mortadella into strips. Mix the béchamel with the pistachio pesto and pistachio flour, then combine everything to make a thick, rich filling.
4

Have a bowl of water nearby to moisten your hands, then start forming the arancini. You can use an arancini mold or shape them by hand: take a handful of rice, flatten it in your palm, add a couple of teaspoons of filling and a few cheese cubes in the center, then cover with more rice and shape into a ball or cone.
5

Once all the arancini are formed, prepare a simple batter with water and flour (about 1 2/3 cups flour (200 grams) and 1 1/4 cups water (300 ml), but adjust as needed). Dip the arancini in the batter, then roll them in breadcrumbs. Fry them in hot peanut oil (about 340°F/170°C), making sure they're fully submerged. When they're evenly golden brown, drain them on paper towels. Time to eat! Enjoy!