Sicilian Pistachio Rice Balls

Ingredients

• 1 cup whole milk
• 3 tablespoons unsalted butter
• 1 cup arborio rice
• 2 cups vegetable broth, warmed
• ½ cup whole milk ricotta
• ¾ cup salted roasted pistachios, roughly chopped
• ½ cup fresh grated Parmigiano-Reggiano
• 1 whole large eggs
• ¼ teaspoon freshly grated nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 4 ounces fresh mozzarella, cut into 12 small cubes
• ¾ all-purpose flour
• 2 whole large eggs
• 1 cup panko breadcrumbs
• 3 cups vegetable oil, for frying
• 2 tablespoons fresh Italian parsley, minced
• 1 pinch fleur de sel or finishing salt

Instructions

1. 1

   Set a medium saucepan over medium heat and add 3 tablespoons of unsalted butter. Once the butter is foaming and turns light golden, about 1 minute, add 1 cup of arborio rice. Stir constantly with a wooden spoon for 2-3 minutes — you want the rice to toast slightly and smell nutty, but not brown.

2. 2

   Pour in 1 cup of warmed vegetable broth. Stir gently and let it simmer, maintaining steady bubbles across the surface. Once the broth is mostly absorbed, about 3 minutes, add 1 cup of warm whole milk. Continue stirring occasionally to prevent sticking. When that liquid is mostly absorbed, add the remaining 1 cup of warmed broth.

3. 3

   Keep stirring and adding broth as it absorbs — this should take about 15-18 minutes total. The rice is done when each grain is tender but still holds a slight firmness at the center (creamy on the outside, not mushy). You should have a flowing, creamy consistency.

4. 4

   Remove from heat and stir in 0.5 cup of whole milk ricotta, 0.5 cup of fresh grated Parmigiano-Reggiano, 0.75 cup of roughly chopped salted roasted pistachios, 1 large egg, 0.25 teaspoon of freshly grated nutmeg, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly cracked black pepper. Mix until fully combined and smooth. The risotto should be thick enough to hold its shape but still creamy.

5. 5

   Spread the risotto on a large baking sheet in a thin, even layer. Refrigerate for at least 30 minutes — this will make the rice cold and firm enough to shape without falling apart. You can prepare this step up to 6 hours ahead.

6. 6

   Set up your breading station with three shallow bowls: one filled with 0.75 cup of all-purpose flour, one with 2 large eggs beaten together with 1 tablespoon of water, and one with 1 cup of panko breadcrumbs.

7. 7

   Scoop about 3 tablespoons of chilled risotto into the palm of one hand. Flatten it into a small disk, place one cube of fresh mozzarella in the center, then fold the rice around it and roll firmly between both palms to form a tight ball about the size of a golf ball. Repeat until you have 12 arancini total.

8. 8

   Working with one arancino at a time, roll it in the flour until fully coated, then dip it in the beaten egg (letting excess drip off), and finally roll it in the panko breadcrumbs, pressing gently so the coating adheres. Place on a parchment-lined plate and repeat with the remaining arancini.

9. 9

   Pour 3 cups of vegetable oil into a heavy-bottomed pot or deep skillet (at least 3 inches deep). Set a cooking thermometer on the side and bring the oil to exactly 325°F over medium-high heat. This will take about 8 minutes — be patient so the oil heats evenly.

10. 10

    Once the oil reaches temperature, carefully lower 3-4 arancini into the oil using a slotted spoon — do not crowd the pan, as this drops the oil temperature and makes them greasy. Fry for 4-5 minutes, turning them gently halfway through, until they are deep golden brown all over and a small amount of mozzarella shows at any cracks (this is the signal it's hot inside).

11. 11

    Use a slotted spoon to transfer the fried arancini to a paper towel-lined plate. Let the oil temperature recover to 325°F before frying the next batch — this takes about 2-3 minutes.

12. 12

    Once all the arancini are fried, arrange them on a serving platter while still warm. Scatter 2 tablespoons of minced fresh Italian parsley over the top and finish with a small pinch of fleur de sel. Serve immediately with lemon wedges on the side, if desired.

Tools you’ll need

• medium saucepan
• wooden spoon
• instant-read thermometer
• large baking sheet
• three shallow bowls
• paper towels
• parchment paper
• slotted spoon
• heavy-bottomed pot or deep skillet
• measuring spoons
• measuring cups

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