For the rice:
|500 g||Vialone Rice|
|to taste||White whine|
|1 liter||vegetable broth|
|1||Spoon of Olive Oil|
For the filling
|200 g||Pistachio Pesto Serbosco|
|150 g||cubes cut mortadella|
|150 g||Sweet provolone cut in cubes|
Per la panatura
|100 g||flour 00|
|to taste||peanut oil|
|to taste||Bread crumbs|
- Take a saucepan and put the thinly cut onion with the extra virgin olive oil, sauté a few minutes and add the rice.
- Let the rice toast for a few minutes, then blend with the wine.
- Add the vegetal broth every time the rice gets dry, until it’s completely cooked.
- Remove from the heat and whisk with butter and parmesan, then leave it to cool down completely.
Form the “arancine”
- Take the cold rice and mix it with the pesto al pistachio Serbosco.
- Wet your hands and take some rice, then add some mortadella and some provola, and form the filling with another layer of rice to cover on top.
- Continue until you have no more rice left.
- Beat 2 eggs with a fork.
- Add the flour and mix with energically, then add some water to form a batter.
- Soak the arancine in the batter and in the bread crumbs to obtain the breading.
- Take a small pan with high borders, fill it with peanut oil and as soon as it’s hot enough start frying the arancine, a few at a time, remove the excessive oil by laying them on blotting paper for some time.
- Serve while they’re still hot to maintain the cheese stringy.
For the recipe we thank www.mumcakefrelis.it