Toasted Pistachio-cheese Arancini

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 2 1/2 tablespoons unsalted butter
• 2 pinches red pepper flakes (optional)
• 1 small onion, minced
• 1 1/2 cups arborio rice (about 10 ounces)
• 1/2 cup dry wine
• 1 pinch saffron thread, crumbled
• salt
• fresh ground black pepper
• 3 cups chicken stock or 3 cups low-sodium broth, warmed
• 3 tablespoons parmigiano-reggiano cheese, freshly grated
• 1/2 tablespoon all-purpose flour, plus more for dusting
• 1/4 cup milk
• 2 tablespoons milk
• 1 pinch of freshly grated nutmeg
• 4 ounces fresh mozzarella cheese, finely diced
• 1/4 cup chopped salted pistachios
• 2 tablespoons chopped salted pistachios
• 2 tablespoons frozen baby peas, thawed
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs (japanese bread crumbs)
• vegetable oil, for frying

Recipe

• 1 in a large saucepan, melt 2 tablespoons of the butter & red pepper flakes.
• 2 add the onion and cook over moderate heat, stirring, until lightly browned, 7 minutes.
• 3 add the rice and cook, stirring, until well coated with butter.
• 4 add the wine and saffron, season with salt and black pepper and cook, stirring, until the wine is absorbed, 2 minutes.
• 5 add the warm chicken stock 1/2 cup at a time and cook, stirring constantly between additions, until it is absorbed.
• 6 the risotto is done when the rice is al dente, 25 minutes total.
• 7 stir in the grated cheese, transfer to a bowl and let cool.
• 8 melt the remaining 1/2 tablespoon of butter in a small saucepan.
• 9 add the 1/2 tablespoon of flour and whisk constantly over moderate heat for 1 minute.
• 10 add the milk and cook, whisking, until thickened;.season with the nutmeg, salt and black pepper and transfer to a bowl to cool completely.
• 11 stir in the mozzarella, pistachios and peas.
• 12 line a large baking sheet with wax paper.
• 13 put the eggs, panko and flour for dusting in 3 shallow bowls.
• 14 using lightly moistened hands, shape the rice mixture into 16 equal balls.
• 15 working with one ball at a time, make an indentation in the center with your finger and press the sides to make the hollow larger.
• 16 spoon a scant tablespoon of the pistachio filling into the hollow and press the risotto around the filling to enclose it.
• 17 transfer the ball to the baking sheet; repeat with the remaining risotto and filling.
• 18 dust the arancini with flour, tapping off the excess.
• 19 coat them with the egg and roll in the panko.
• 20 in a large, deep skillet, heat 1 inch of vegetable oil to 350°.
• 21 fry the arancini over moderate heat, turning occasionally, until golden and heated through, 8 minutes.
• 22 drain the arancini on paper towels and serve hot.
• 23 *make ahead:.
• 24 the fried arancini can be refrigerated overnight; reheat them in a low oven until crispy.