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Pistacchio & sun-dried tomato arancini

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Pistacchio & sun-dried tomato arancini

Features:
  • Vegetarian
  • Medium

Ingredients

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Be afraid of arancini no more! P.S when cooked, they should have an orange tint (which is from where they get their Italian name).

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Steps

1
Done

Let's get started with the risotto. In a large pan, melt the butter with 1 tbsp of olive oil on medium-high heat. Turn the heat down to medium heat, and sauté the onions until translucent.

2
Done

Add the arborio rice into the pan and mix well with the oil, butter, onion mixture. You can now turn the heat back up to medium-high but keep stirring constantly. Prepare the stock by mixing one Knorr Chicken Stock Pot with 500ml boiling water. Pour the stock into the pan, one cup at a time, together with a pinch of saffron, stirring constantly.

3
Done

When the arborio rice is cooked, after about 20 minutes - do keep in mind that arborio rice is supposed to feel very al dente - stir in the freshly-grated parmesan cheese and 1/2 tbsp of lemon juice. Take the pan off the heat. Pour the risotto out of the pan and into a wide glass dish so that it cools quicker.

4
Done

For the filling: in a glass bowl, mix together the chopped pistachios, diced sun-dried tomatoes, shredded mozzarella, oregano, and lemon zest.

5
Done

Wet your hands with a little water. Scoop the cooled risotto onto the palm of your hands, then the filling, and again the cooled risotto. Squeeze together to form a ball.

6
Done

In three separate bowls, place the flour, beaten eggs and breadcrumbs. Start by passing the ball through the first bowl: the flour, then the eggs and finally the breadcrumbs. First ball done! It will get better as you go along. You can freeze these at this point for later, deep-fry them, or even bake in the oven at 180C. Enjoy!

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