Crispy Pistachio Arancini
Crunchy golden rice balls stuffed with creamy mozzarella and vibrant pistachio paste, fried until the exterior shatters. Serve hot with a squeeze of lemon for a showstopper vegetarian dinner.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 12g
Ingredients
- 1.5 cups arborio rice
- 3.5 cups vegetable broth
- ½ cup roasted salted pistachios
- 4 oz fresh mozzarella (fior di latte)
- ¾ cup panko breadcrumbs
- 2 whole eggs
- 2 cups neutral oil for frying
Instructions
- 1
Heat broth to a simmer in a pot. Cook rice in the simmering broth, stirring often, until creamy and just tender, 16–18 minutes. Spread on a sheet pan and cool 5 minutes.
- 2
Pulse pistachios into a coarse paste. Cut mozzarella into 12 small cubes (about 1/3 inch each).
- 3
Wet your hands. Scoop 2 tbsp rice, press a pistachio paste-stuffed mozzarella cube into the center, cover with more rice, and roll into a tight ball. Repeat for 12 arancini.
- 4
Whisk eggs in a bowl. Roll each arancino in egg, then coat generously in panko. Place on a plate.
- 5
Heat oil in a large heavy skillet to 350°F (or until a breadcrumb sizzles immediately). Fry arancini in batches without crowding until deep golden brown, 2–3 minutes per side.
- 6
Drain on paper towels. Serve hot with lemon wedges and a pinch of sea salt.
Tools you’ll need
- medium pot with lid
- sheet pan
- food processor
- shallow bowl
- large heavy skillet or Dutch oven
- instant-read thermometer
- paper towels
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