-
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 white 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 350u00b0.
-
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.
