Ingredients for 20 arancini:
For the lining:
500 g of riso Scotti for arancini, 2 eggs, 200g grated parmesan, 100 g butter.
For the filling:
200 g of bechamel, 50 g of crushed pistachios, 150 g of scamorza cheese or mozzarella, 200 g of cooked ham, 20 g chopped pistachio nuts, salt and white pepper.
For the batter:
4 dl of water and 200 g of flour 00.
For the breading:
peanut oil (about one liter).
How to Make Arancini with pistachio
first prepare a batter rather than liquid, beating together flour and water.
Leave to rest.
Boil, and then, the rice in salted water.
Drain and dress with the butter, a pinch of pepper and parmesan cheese.
Mix everything well and leave to cool.
Add the beaten eggs, mix and set aside.
While the rice is cooled, pour the béchamel sauce in a bowl and add the cheese, diced ham diced and pistachio nuts ground.
Season with salt and pepper.
Take a part of the rice in his hand.
Pressing the central part, in order to obtain a small basin, in which must be introduced a tablespoon of filling and some pieces of chopped pistachio nuts.
Close the compound with other rice, giving him an ovoid shape.
Be sure to compact the rice well, to prevent the filling from leaking out during cooking.
Pass the arancino first into the batter and then into bread crumbs, causing it to adhere well.
Pour plenty of oil in a pot by high edges.
Soak a few arancini for time in the hot oil, turning gently, so that they take color on all sides.
When nicely browned, remove them with a slotted spoon and put to dry on absorbent paper.
Some cooks add sicilian a sachet of saffron to the cooking water in rice.
Arancini with pistachio is a classic sicilian recipe.
The italian name of the Arancini with pistachio is Arancini al pistacchio.
*We apologize for possible translation mistakes.*