Toasted Pistachio-Cheese Arancini

Ingredients

• 3 cup(s) chicken stock or low-sodium broth
• 3 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
• 0.5 tablespoon(s) all-purpose flour
• pinch(s) of freshly grated nutmeg
• 4 ounce(s) fresh mozzarella
• 0.25 cup(s) plus 2 tablespoons chopped salted pistachios
• 2 tablespoon(s) frozen baby peas
• + 10 more ingredients
• • pinch(s) of saffron threads
  • 2 large eggs
  • 1.5 cup(s) panko
  • Vegetable oil
  • 2.5 tablespoon(s) unsalted butter
  • 1 small onion
  • 1.5 cup(s) arborio rice
  • 0.5 cup(s) dry white wine
  • Salt and freshly ground black pepper
  • 0.25 cup(s) plus 2 tablespoons milk

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 cook, stirring, until well coated with butter. Add the white wine and saffron, season with salt and black pepper and cook, stirring, until...

View full recipe at Food & Wine