Toasted Pistachio-Cheese Arancini Recipe

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Ingredients:

Serving

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

Directions:

In a large saucepan, melt 2 tablespoons of the butter & red pepper flakes.
Add the onion and cook over moderate heat, stirring, until lightly browned, 7 minutes.
Add the rice and cook, stirring, until well coated with butter.
Add the white wine and saffron, season with salt and black pepper and cook, stirring, until the wine is absorbed, 2 minutes.
Add the warm chicken stock 1/2 cup at a time and cook, stirring constantly between additions, until it is absorbed.
The risotto is done when the rice is al dente, 25 minutes total.
Stir in the grated cheese, transfer to a bowl and let cool.
Melt the remaining 1/2 tablespoon of butter in a small saucepan.
Add the 1/2 tablespoon of flour and whisk constantly over moderate heat for 1 minute.
Add the milk and cook, whisking, until thickened;.season with the nutmeg, salt and black pepper and transfer to a bowl to cool completely.
Stir in the mozzarella, pistachios and peas.
Line a large baking sheet with wax paper.
Put the eggs, panko and flour for dusting in 3 shallow bowls.
Using lightly moistened hands, shape the rice mixture into 16 equal balls.
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.
Spoon a scant tablespoon of the pistachio filling into the hollow and press the risotto around the filling to enclose it.
Transfer the ball to the baking sheet; repeat with the remaining risotto and filling.
Dust the arancini with flour, tapping off the excess.
Coat them with the egg and roll in the panko.
In a large, deep skillet, heat 1 inch of vegetable oil to 350°.
Fry the arancini over moderate heat, turning occasionally, until golden and heated through, 8 minutes.
Drain the arancini on paper towels and serve hot.
*MAKE AHEAD:.
The fried arancini can be refrigerated overnight; reheat them in a low oven until crispy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.73 Kcal (702 kJ)
Calories from fat	45.69 Kcal
		% Daily Value*
Total Fat	5.08g	8%
Cholesterol	30.87mg	10%
Sodium	218.62mg	9%
Potassium	147.1mg	3%
Total Carbs	20.68g	7%
Sugars	2.39g	10%
Dietary Fiber	1.28g	5%
Protein	7.46g	15%
Vitamin C	19.6mg	33%
Iron	0.5mg	3%
Calcium	88.3mg	9%

Amount Per 100 g
Calories	120 Kcal (502 kJ)
Calories from fat	32.69 Kcal
		% Daily Value*
Total Fat	3.63g	8%
Cholesterol	22.09mg	10%
Sodium	156.41mg	9%
Potassium	105.24mg	3%
Total Carbs	14.79g	7%
Sugars	1.71g	10%
Dietary Fiber	0.91g	5%
Protein	5.34g	15%
Vitamin C	14mg	33%
Iron	0.3mg	3%
Calcium	63.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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