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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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