Toasted Pistachio Cheese Arancini Recipes

TOASTED PISTACHIO-CHEESE ARANCINI

Steps:

• In a large saucepan, melt 2 tablespoons of the butter & red pepper flakes.
• 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 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, heat 1 inch of vegetable oil to 350°.
• Fry the arancini over moderate heat, turning occasionally, until golden and heated through, 8 minutes.
• Drain the arancini on paper towels and serve hot.
• *MAKE AHEAD:.
• The fried arancini can be refrigerated overnight; reheat them in a low oven until crispy.

TOASTED PISTACHIO-CHEESE ARANCINI RECIPE

Steps:

• 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 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, heat 1 inch of vegetable oil to 350°
• Fry the arancini over moderate heat, turning occasionally, until golden and heated through, 8 minutes
• Drain the arancini on paper towels and serve hot

PISTACHIO FRENCH TOAST

Steps:

• Arrange bread in two shingled rows in a greased 13x9-in. baking dish. In a microwave-safe bowl, combine cream and baking chips. Microwave, covered, on high for 4-5 minutes or until chips are melted, stirring occasionally. In a large bowl, beat cream cheese and milk until smooth. Whisk in eggs, honey, extract and cinnamon until blended. Stir in cream mixture; pour over bread. Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove French toast from refrigerator while oven heats. For topping, in a small bowl, combine butter, brown sugar, honey and cinnamon. Stir in pistachios and baking chips. Sprinkle over bread slices. , Bake, covered, 40 minutes or until a knife inserted in the center comes out clean. Uncover; bake 10-15 minutes longer or until golden brown. Let stand 10 minutes before serving.