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Ingredients

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

Description

Toasted Pistachio-Cheese Arancini - The Huffington Post

Kitchen Daily