Yield: 4 to 6 servings. Risotto “Arancini”: 1 cup arborio rice 1 cup dry white wine ½ onion, minced 2 Tbsp. olive oil 2 garlic cloves, minced 1 qt. chicken stock 2 legs of duck confit 1 cup Parmesan cheese ½ pound whole butter to taste, salt and pepper 1 lb. mozzarella, ½” cubes 3 eggs 1 cup milk 2 cups panko (spun fine) 3 cups pistachios Pistachio Sultana Gremolata: 1 cup toasted pistachios, chopped ½ cup parsley, ...
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