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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 350°. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2 1/2	tablespoons	unsalted	213.75	9.8212	6.6788	18.0
red pepper flake	2	pinches		-	-	-	-
onion	1		minced	28.0	6.537999999999999	0.77	0.07
arborio rice	1 1/2	1/2		-	-	-	-
white wine	1/2	cup		-	-	-	-
saffron thread	1	pinch	crumbled	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
broth	3	cups	warmed	35.25	9.024	0.0	0.0
parmigiano reggiano cheese	3	tablespoons	grated	-	-	-	-
purpose flour	1/2	tablespoon		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
milk	2	tablespoons		37.21	2.9158	1.9215	1.9947
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
mozzarella cheese	4	ounces	diced	367.4094	30.8669	15.3768	20.2642
pistachio	1/4	cup	chopped salted	172.2	8.3548	6.1992	13.9359
pistachio	2	tablespoons	chopped salted	172.2	8.3548	6.1992	13.9359
baby pea	2	tablespoons	thawed frozen	14.875	2.485	0.9778	0.175
egg	2		beaten	143.0	0.72	12.56	9.51
panko breadcrumb	1 1/2	cups		-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.