Arancine with pistachio pesto, mortadella and mild provola cheese

Ingredients

For rice

For the filling

For the breadcrumb coating

Preparation

Cooking rice

1. Take a saucepan and add the finely chopped onion with the extra virgin olive oil, fry for a few minutes and add the rice.
2. Toast the rice for one minute, add the white wine and allow to evaporate.
3. Finally, add the stock a little at a time until the rice is fully cooked.
4. Remove from heat and stir in butter and Parmesan cheese, then leave to cool completely.

Shaping the arancine

1. Take the cooled rice, add the pistachio pesto and mix well.
2. Wet your hands with water and place a spoonful of rice in the palm of your hand; add a few cubes of mortadella and provola cheese and cover with a layer of rice.
3. Shape the arancina into a ball and place on a plate. Continue until all the rice is used up.

Frying

1. Take a plate and beat the 2 eggs with a fork.
2. Add the flour and mix well, then add a little water to make a batter.
3. Dip the arancine in the batter and then coat them in breadcrumbs to form the breadcrumb coating.
4. Take a small frying pan with high sides, add plenty of peanut oil and, when it is hot, fry the arancine, a few at a time, until they are golden brown.
5. Drain them from the oil and place them on kitchen paper to remove excess grease.
6. Serve hot and steaming to keep the inside with the cheese stringy.

For the recipe, we would like to thank www.mumcakefrelis.it