Toasted Pistachio-Cheese Arancini
This recipe for arancini—fried risotto balls—comes from Renato Poliafito, who got it from his Sicilian cousin Emanuele Sanfilippo. "Renato is obsessed with arancini," says Matt Lewis, "especially this version with toasted pistachios." These arancini are the size of tangerines, filled with creamy, cheesy rice, studded with nuts and green peas and encased in a great crunchy crust. More Italian Recipes Recipe Tips from F&W Editors
The fried arancini can be refrigerated overnight; reheat them in a low oven until crispy.
For these nutty arancini, try pouring a white wine from northern Italy. Friulano has brisk, nectariney fruit and a light nut-skin bitterness that will pair ideally here.