Arancini pistachio
Arancini - yum, pistachios - yum, mortadella - yum! Combine them all for an epic arancino (arancini) recipe.
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Cooking tools:
- Deep fryer
- Kitchen scale
- Grater
- Mortar and pestle
- Pot
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Slotted spoon
- Measuring cup
- Pan
- Stove
- Refrigerator
- Paper towel
Ingredients
- 1 x arancini rice recipe (below)
- 100g (3.5 oz) sliced mortadella
- 50g (1.75 oz) pistachios
- 200g (7 oz) diced low-moisture mozzarella
- 100g (3.5 oz) flour
- 200g (7 oz) breadcrumbs
- oil for cooking
- 5 tbsp olive oil
- 1 brown onion, diced
- pinch of saffron, finely ground
- 1.7L (3 pints) chicken stock
- ⅓ tsp finely ground nutmeg
- 1 tsp finely ground black pepper
- 1 kg (2.2 lbs) Arborio rice
- salt to taste
- 150g (5 oz) finely grated Parmesan
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