All recipes written by Gordon Ramsay
After keeping some aside for the final decoration of the dish, place the pistachios, the chilli pulp, a few grains of coarse salt and the washed and dried parsley leaves in a mortar. And pound until you get a rough mass. Only at this point and little by little, add 3-4 tablespoons of oil, continuing to mix everything. If necessary, also pour a few drops of water until you obtain a smooth pesto
Brown the chopped onion with the butter in a non-stick pan.
Add the rice and let it toast, then add the hot broth little by little and cook.
In the meantime, prepare a pistachio pesto: set aside 25 g of pistachios which you will crush into grains and blend the rest (50 g) with a drizzle of oil until you obtain a paste.
Finally, season with the pistachio pesto, the chopped nuts and the parmesan, mix well, add salt and leave to cool.
Cut scamorza and mortadella into cubes.
Take 1-2 tablespoons of rice at a time, place a few cubes of scamorza and mortadella in the center and close, creating a sphere.
Beat the eggs with milk and a pinch of salt and dip the arancini, one at a time, first in the eggs and then in the breadcrumbs.
Finally, fry them, a few at a time, in plenty of hot seed oil, turning them to brown them evenly.
Once golden brown, drain them with a slotted spoon on kitchen paper.
Your pistachio arancini are ready, serve them hot or at least warm.
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
