When you have left over risotto this is the perfect recipe to make. Crispy on the outside and soft and gooey on the inside. The pistachio crumb gives it that extra crispy bite and nutty flavour.
- 100g/1/4 cup butter
- Extra virgin olive oil
- 6 Shallots, finely chopped
- 500g/5 cups Risotto arborio rice
- 200ml/1 cup dry Italian white wine
- 1 Litre/4.5 cups vegetable stock
- 100g/1 cup Parmigiano Reggiano, finely grated
- 2 Eggs
- 200g/2 cups plain flour
- 500g/2 cups finely crushed pistachio
- 1 litre/33oz vegetable oil, for frying
For the Risotto –
In a large saucepan, bring the vegetable stock to a simmer over high heat. Reduce the heat to low and keep the stock hot.
In a large, deep, heavy saucepan, melt the butter over medium heat and drizzle a little extra virgin olive oil. Add the shallots and cook, stirring frequently for about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, around 2 minutes. Add a ladle of the vegetable stock and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the stock a ladle at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat, add the Parmigiano Reggiano, season with salt and pepper and add extra butter, mix well and leave to cool.
To make the Arancini –
Lay out 3 plates or shallow bowls. Put the beaten eggs in one, the flour (seasoned with a pinch of salt and pepper) in another and the pistachio in the final one.
Once the risotto is cooled (it doesn’t matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll into balls the size of golf balls, with damp hands. Leave to set in the fridge for at least 30 minutes or overnight.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way or use a deep fat fryer. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 180C/350F (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.)
Dip a arancini ball into the flour, then dip into the egg, finish by coating completely in the pistachio. Repeat with the remaining balls.
Heat the oil in a large saucepan or deep fat fryer. In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve. Buon Appetito