Grana Padano arancini with pistachio pesto and prosciutto | Woolworths TASTE
Golden and crispy on the outside, irresistibly creamy on the inside, arancini, enriched with the nutty depth of Grana Padano.
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Cooking tools:
- Blender
- Microplane
- Kitchen scale
- Saucepan
- Wooden spoon
- Ladle
- Baking sheet
- Mixing bowl
- Whisk
- Slotted spoon
- Chef's knife
- Cutting board
- Serving platter
- Paper towel
- Stove
- Freezer
Ingredients
- 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
- freshly ground black pepper
- 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
- 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
- 70 g prosciutto
- pistachios
- fresh basil
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