Pistachio Arancini or better yet, fried risotto stuffed with cheese! You can make these as big as you want or even make them bite-sized for the perfect hors d’oeuvres.
Ingredients5 cups reduced-sodium Chicken Broth, Beef Broth, Seafood Stock, Bottled Clam Juice, or Vegetable Broth
2 tbsp Extra-Virgin Olive Oil
1 cup chopped Shallots or Onion
2 cloves (or 2 tsp) Minced Garlic
1 ½ cups Arborio, Carnaroli or other Italian Risotto Rice
¼ tsp Salt
1 cup Dry White Wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground Peppercorns to taste
Gruyere Cheese or Mozzarella 8oz block
1/2 cup chopped Raw Pistachios
1 tsp Italian Herb Seasoning
1/2 cup of All Purpose Flour
Canola oil for deep frying
In a medium saucepan, place 2 tablespoons of olive oil, on medium-low heat. Add shallots until translucent and then add rice, salt, and dry herbs. Let the rice be coated with oil and stir for about 1 min, add garlic. You do not want to brown the rice, but it should begin to turn more white once it starts to lightly roast.
Reduce with dry white wine until the alcohol has evaporated and you can barely smell it. Add 1/4 of broth at a time until absorbed each time (it should bubble on the edges of the pan). Stir so the rice doesn't stick to the bottom (this activates the starchiness from the rice). You can also just use the handle of your pan and shimmy it a bit instead of stirring constantly.
Enjoy with some warm marinara!