Sicilian Arancini with Saffron and Pistachio

These Sicilian Arancini balls are a delightful twist on the traditional recipe, featuring creamy risotto infused with rich saffron and crunchy pistachios. The golden, crispy exterior gives way to a savory filling that combines the classic flavors of mozzarella and a hint of lemon zest, making them a perfect appetizer or snack. This version respects traditional culinary principles while adding a touch of creativity with the unique combination of saffron and pistachio, ensuring a memorable culinary experience.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon saffron threads
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, diced
• 1/4 cup shelled pistachios, chopped
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs
• Vegetable oil for frying

Instructions:

1. In a small saucepan, heat the vegetable broth and add the saffron threads, allowing them to steep.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Stir in the Arborio rice and toast for 2-3 minutes, until slightly translucent.
4. Gradually add the saffron-infused broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Remove the pot from heat and stir in the Parmesan cheese, mozzarella cheese, chopped pistachios, lemon zest, salt, and pepper. Allow the mixture to cool completely.
6. Once cooled, shape the rice mixture into balls (about the size of a golf ball).
7. Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, dip in egg, and coat with breadcrumbs.
8. In a deep frying pan, heat vegetable oil over medium-high heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side.
9. Remove from oil and drain on paper towels. Serve warm with marinara sauce or your favorite dipping sauce.