Pistachio Arancini

Let's start by preparing the rice! Brown 1/2 onion with two tablespoons of oil and 100 g butter. When the onion is golden brown, pour in the previously cooked rice. Stir well and add a glass of white wine. Stir for a few seconds, add the stock cubes and little by little the heated water until the rice is completely cooked. Then let it all cool down!

When the rice is cold, add pistachio pesto and the grana cheese. Mix well, pour in some granola and leave to stand for about 20 minutes.

Cut the string cheese into cubes, mix with two tablespoons of pistachio pesto and cut the mortadella into small strips.

Start by making small balls about 5 cm in diameter, crush the dough in the palm of your hand and put in a few cubes of filante and a few strips of mortadella. Proceed until you run out of rice!

Prepare the batter separately, mixing the ingredients well and taking care that no lumps form, first beating the eggs, then adding flour and finally water and salt. Finally, dip the balls into the batter.

In a bowl, mix the breadcrumbs with the grits. Then, after dipping our rice balls in the batter, bread them well, taking care not to crush them.

Finally, fry everything in plenty of hot oil!