Grana Padano arancini with pistachio pesto and prosciutto | Woolworths TASTE

Ingredients

• For the risotto:
• 2 T extra virgin olive oil
• 60 g butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 300 g risotto rice
• ½ cup verjuice
• 4 cups chicken stock, heated
• 100 g Grana Padano, finely grated
• sea salt and freshly ground black pepper, to taste
• 150 g mozzarella, cut into small ±2 cm cubes
• 100 g flour
• 3 large free-range eggs, beaten
• 50 g panko breadcrumbs
• vegetable oil, for deep-frying
• For the pistachio pesto:
• 60 g shelled pistachios
• 20 g fresh basil, blanched
• 20 g Italian parsley
• 1 garlic clove
• ½ lemon, zested and juiced
• 30 g Grana Padano, finely grated
• ¼ cup extra virgin olive oil
• sea salt, to taste
• For serving:
• 70 g prosciutto
• pistachios
• fresh basil