Pistachio Arancini | Raw Essentials

Pistachio Arancini

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.




5 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


  • Bring the stock to a boil and leave it on simmer until needed.
      While the stock is boiling, roughly chop pistachios by hand or in a food processor, set aside once they are the size of a pea or slightly smaller.
      1. 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.

          Taste as you go, it may need a little more salt.
            Remove rice from heat once it is al dente, add 1/2 Parmesan, and a tbsp of butter, cover for about 2 min, add pistachios and stir(emulsify). For this recipe we will let the rice cool on a sheet pan with parchment paper completely flat.
              Cube cheese into 1-inch cubes.
                Once the rice has cooled using a butter knife evenly measure 8 large squares, place half of one square in your hand and add cheese cube and cover with the remaining half. Shape into a sphere, egg-shaped rice ball, or into the desired shape. Repeat the process until done.
                  Use one large plate and add flour, another large plate and add bread crumbs and remaining Parmesan, and in a bowl add 2 eggs beaten.
                    Coat each rice ball with a thin coat of flour, then using two forks or tongs carefully coat in egg wash completely, quickly place in the bread mixture and gently press until it is tightly coated and sealed.
                      In a deep-fat fryer or electric skillet, heat oil to 375 F, fry rice balls, a few at a time for about 2-3 min or until golden brown. Drain with paper towels.

                        Enjoy with some warm marinara!

                        This recipe was prepared for Raw Essentials™ by @roxmarqu1 at Culinary Pinch.
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