Arancini met pistachenoten

Arancini al pistacchio is a traditional variety of arancini originating from Catania and the area around Mount Etna. These rice balls are stuffed with a delicious pistacchio bechamel sauce made with Bronte pistachios that are grown near Etna. The filling is made with bechamel sauce, cream, and chopped pistachios. Once stuffed, the arancini are breaded and deep-fried in oil until golden and crunchy. Salt and pepper are traditional seasonings, while cheese such as parmesan or fontina is a welcome addition to arancini al pistacchio.