Pistachio & Peas Arancini
From choclytcandy 13 years agoIngredients
- 2 1/2 tablespoons unsalted butter shopping list
- 1 small yellow onion, minced shopping list
- 1 1/2 cups arborio rice shopping list
- 1/2 cup dry white wine shopping list
- Pinch of saffron threads, crumbled shopping list
- salt and freshly ground black pepper to taste shopping list
- 3 cups chicken stock, warmed shopping list
- 3 tablespoons freshly grated parmigiano-reggiano cheese shopping list
- 1/2 tablespoon all-purpose flour, plus more for dusting shopping list
- 1/4 cup milk shopping list
- Pinch of freshly grated nutmeg shopping list
- 4 ounces fresh mozzarella, diced into ½ inch cubes shopping list
- 1/4 cup finely chopped salted pistachios shopping list
- 2 tablespoons peas, (if frozen, then thawed; if fresh, then blanched) shopping list
- 2 large eggs, beaten shopping list
- 2 cups panko (Japanese bread crumbs) shopping list
- vegetable oil, for frying shopping list
How to make it
- In a large saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until lightly browned, 7 minutes. Add the rice and stir 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/fryer, heat vegetable oil to 350°. Fry the arancini over moderate heat, turning occasionally, until golden and heated through, approximately 6 minutes. Drain the arancini on paper towels and serve. Arancini can be made 1 day in advance and reheated in 350° for 10 minutes.
People Who Like This Dish 1
- ELLIEMINKSTOLE Nowhere, Us
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments