(for about 12 arancini):
- 1 jar 135g of tomatoes & pistachio pesto
- 1 jar 135g of ginger & pistachio pesto
- 500g of Arborio or Carnaroli rice
- 2 mozzarellas cut into cubes
- 3 eggs
- 1 sachet of saffron powder
- 100g grated Parmigiano Reggiano cheese
- Breadcrumbs
- Oil
- Pepper
- Salt
Bring a pot of salted water to a boil. Add the rice to the boiling water and stir gently. Let the rice simmer for about 20 minutes, then drain and allow it to cool for some minutes. Once the rice has cooled add 1 sachet of saffron powder, some grated Parmigiano Reggiano cheese, a pinch of pepper and mix well with your hands.
To form the arancini, get a scoop of the cooled rice and flatten it in your hand. Add some cubes of mozzarella and a table spoon of pesto tomatoes & pistachio or pesto ginger & pistachio in the center. Close the rice around the filling and roll it into a ball. Repeat with the remaining rice and filling alternating the 2 types of pesto.
Once all the arancini have been shaped, in a medium bowl wisk together the eggs, the grated Parmigiano Reggiano cheese and a pinch of pepper. Then spread the breadcrumbs on a plate. Gently dip the arancini one by one in the batter taking care to cover them completely and roll them in the breadcrumbs.
In a saucepan heat the oil, then immerse the arancini in the oil and fry them for a few minutes until they have turned golden brown on all sides. Drain and place them on a paper towel to absorb some of the excess oil. The arancini must be crispy on the outside and stringy inside.
