Arancini - Storm's Recipe of the Month
Posted on 27 April 2021
WILD GARLIC & PISTACHIO ARANCINI
The amazing Storm Ashdown is at it again, this time with a fabulous recipe for Sicily month. Those of you who have already signed up for our Sicilian wine tasting can join in this week as this recipe pairs brilliantly with the Centopassi Grillo-Centopassi. For those not signed up, there’s a link below for you to get stuck in yourselves in the coming weeks.
Now, without further ado, here comes Storm:
Storm Ashdown’s Wild Garlic & Pistachio Arancini
Originally posted on Instagram @whatstormeats
I am going to transport you to Sicily...the sun is beating down on your face, a cool sea breeze, a plate of these delicious arancini by your side and a glass of wine in your hand...sounds ideal right?!
Next week, I’ll be doing all that (just minus most of it) at Libiamo Wines Sicilian wine tasting! We will be exploring three wines from my favourite region of Italy, including this stunning white wine from Centopassi - simply head over to Libiamo Wines page to book by Monday 26 April to receive your wines for the tasting on 30 April.
This wine from Centopassi truly transports me back to Sicily. Made from a Grillo and Catarrato blend - two of Sicily’s finest grape varieties, this wine is packed full of crisp apple, fragrant blossom, lemon and herbs. I paired it with the wine with a hybrid of Sicilian meets British - wild garlic and pistachio arancini, an ode to spring and the impending summer.
- 350g of risotto rice
- 1200ml of chicken stock
- 1 shallot, finely diced
- 50g of grated pecorino
- 20g of chopped pistachios
- 2 large teaspoons of wild garlic pesto
- Half a ball of good quality mozzarella
- Zest of half a lemon
- For the coating; plain flour, egg & breadcrumbs
1) Simply make the risotto by sautéing the diced shallots in a generous amount of olive oil.
2) Add your rice and ensure all the grains are coated in the oil and shallots.
3) Slowly start adding the stock, little by little, ensuring that it is all completely absorb.
4) Once absorbed and the rice is just cooked, stir in your wild garlic pesto, lemon zest, pecorino and chopped pistachios and season.
5) Spread on a baking tray and leave to cool before popping in the fridge.
6) After a few hours, shape the arancini by placing a piece of mozzarella in the centre and moulding it into balls.
7) Coat in the flour, then egg and then breadcrumbs.
8) Fry at 180 degrees in neutral oil until golden.
9) Pop in a low oven whilst you do the rest.
10) Serve with a little extra grating of pecorino and some extra wild garlic pesto! 🌿
Wine Pairing from Libiamo Wines
Grillo-Catarratto Giato Bianco by Centopassi
£98.03 for case of 6 bottles
An organic wine from Sicily’s western vineyards, just south of the city of Palermo. On the nose, there are scents of wildflowers with hints of Mediterranean herbs. On the taste, the beautiful citrus fruits are joined by a strong mineral profile and savoury notes. A perfect match for all the components of Storm’s delicious arancini, with pistachio, lemon, parmesan, and mozzarella.
It would be remiss of us not to talk about the producer, Centopassi .
Centopassi is the viticultural arm of the social cooperative Libera Terra, which cultivate land and vineyards that have been confiscated from the Mafia. This wine is dedicated to the memory of Mafia victims and to those who actively demonstrate opposition to Sicilian criminal organisations through their work and on a daily basis. Centopassi has been named one of the five candidates to win the Wine Star Awards of Wine Enthusiast magazine in the category “Innovator of the year”, due to the project’s exceedingly noble, local and ethical direction.