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Ingredients

• 2 1/2 tablespoons  unsalted butter
• 1   small onion, minced
• 1 1/2 cups  arborio rice, (about 10 ounces)
• 1/2 cup  dry white wine
• 1 pinch of  saffron threads, crumbled
•   Salt and freshly ground black pepper
• 3 cups  chicken stock or low-sodium broth, warmed
• 3 tablespoons  freshly grated Parmigiano-Reggiano cheese
• 1/2 tablespoon  all-purpose flour, plus more for dusting
• 1/4 cup  plus 2 tablespoons milk
• 1 pinch of  freshly grated nutmeg
• 4 ounces  fresh mozzarella, finely diced
• 1/4 cup  plus 2 tablespoons chopped salted pistachios
• 2 tablespoons  frozen baby peas, thawed
• 2   large eggs, beaten
• 1 1/2 cups  panko, Japanese bread crumbs
•   Vegetable oil, for frying

Description

This Recipe For Arancini--fried Risotto Balls--comes From Renato Poliafito, Who Got It From His Sicilian Cousin Emanuele Sanfilippo. "Renato Is Obsessed With Arancini," Says Matt Lewis, "especially This Version With Toasted Pistachios."

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