Pistachio and mortadella arancini. Are arancini your passion, just like all Sicilian rosticceria? Do you love them with ragù, with pistachio, with butter and in every possible and imaginable way? Then you absolutely must try this version of arancini with pistachio and mortadella, a triumph of taste and goodness that’s very hard to resist — a slightly updated version of the traditional arancino, but definitely just as good. A perfect recipe to bring to the table for a tasty dinner, a buffet, or an aperitif and ideal for any occasion when you need a dish that will surprise your diners. Admittedly, the recipe is a bit labor-intensive, but I’m sure that once these pistachio and mortadella arancini are on the table, the reaction from your guests or loved ones will be extremely rewarding! Ready to discover how to make mortadella arancini with pistachio pesto? Let’s go to the kitchen — our recipe is waiting — but before you run to the stove, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile!

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Difficulty: Medium
Cost: Medium
Rest time: 8 Hours
Preparation time: 1 Hour
Portions: 18
Cooking methods: Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients to make pistachio and mortadella arancini

9 cups vegetable broth
3.5 cups rice (for risottos: Carnaroli, Roma, Vialone Nano, etc.)
4 tbsp butter (about 60 g (2.1 oz))
1/2 cup pistachio pieces
1 cup grated Parmigiano (or Grana Padano)
14 oz mortadella (diced or sliced (about 400 g))
14 oz provola (mild provola or pizza mozzarella (about 400 g))
3/4 cup pistachio pesto (about 200 g (≈7 oz))
2/3 cup béchamel (about 150 g (≈5.3 oz))
1 2/3 cups all-purpose flour (00)
1 cup water (about 250 g / 250 ml)
1 egg
3 1/3 cups breadcrumbs (about 400 g (≈14 oz))
1 3/4 cups shelled pistachios (unsalted or use pistachio crumbs (about 200 g))
4 tbsp sunflower oil (about 60 ml (≈2 fl oz))

Tools to make pistachio arancini

Molds for arancini
Frying pans
Bowls
Pots

How to make mortadella and pistachio arancini

Early in the morning or late at night before bed, bring the broth to a boil in a heavy-bottomed pot and add the rice. Cook for 10 minutes, turn off the heat, cover, and let the rice finish cooking by absorption — this will take another 10–15 minutes. Remove the lid, add the butter, mix, and then let the rice rest uncovered to “dry” a little for 6–8 hours. If the pot isn’t large enough, spread the rice on shallow, wide trays so it dries more evenly. This step is essential to have arancini that won’t fall apart during frying.
Let’s prepare the pistachio pesto.
Place the whole shelled pistachios (or an equivalent weight of pistachio crumbs), lightly toasted in a pan, into the blender jug and blend with the oil until you obtain as smooth a cream as possible. The result will depend on your blender, but don’t worry — whatever the consistency, the pesto will be delicious.
Gather the cold rice in a bowl, add the pistachio crumbs, one tablespoon of the freshly made pesto, and the grated cheese. Mix well with a spoon and then with your hands.
Cut the mortadella and cheese into cubes, prepare a thick béchamel or purchase a ready-made one.
Take a handful of rice and spread it on the palm of a slightly oiled hand so that it covers the fingers; the layer should be slightly less than 1 cm thick — about 3/8 inch.
Gently close your hand to form a small hollow.
Fill with a spoonful of béchamel, pieces of cheese, mortadella, and a little pistachio pesto.
Close the rice over the filling, forming a ball.
Roll it between your hands and compact it, expelling any air bubbles and ensuring the rice wraps the filling evenly.
Once all arancini are formed, let them rest in the refrigerator for at least one hour.
If you prefer — and I recommend it — use a special arancini mold that you can find online.
How to use the arancini mold:
– Place a handful of slightly oiled rice into the mold, filling it a little more than halfway. Put on the top part of the mold and use the plunger to press and form a hollow. Fill, cover with more rice, press, and remove from the mold.
Prepare a batter that is not too thick but fairly fluid by dissolving the flour in the water and adding one egg.
Dip the arancini in the batter and then in the breadcrumbs.
If the breadcrumbs form clumps, sift them occasionally (I use a colander) so they don’t stick to the arancini.
Sometimes a second pass through the batter and the breadcrumbs may be required if the breadcrumbs did not adhere perfectly on the first pass.
Fry the arancini in oil that is already hot; cook them for 4–5 minutes, then drain and repeat the frying step. The double fry is essential to obtain a golden, sturdy, and crunchy crust.
If you need to organize ahead, you can do the first fry several hours before and the second just before serving.
The pistachio and mortadella arancini are ready — enjoy them!
Arancini are best enjoyed freshly made. If you have leftovers, store them in the refrigerator for 2–3 days and reheat as needed. I do not recommend freezing the arancini, either before or after frying, because the rice would likely become mushy and unappetizing in my opinion.