Pistachio Arancino

Method

1. Transform pistachio seeds into a very fine granella (crush).
2. Melt butter in a pan, add the pistachio granella, and toast for a few minutes until fragrant.
3. Add milk and a small amount of raw pistachio to help thicken, stirring to create a pistachio béchamel; cook until bright green and creamy.
4. Cook short-grain rice with saffron and pistachio powder until tender.
5. Stuff the rice with the pistachio béchamel, mozzarella, and fior di latte, then shape into arancini.
6. Deep-fry the arancini until golden brown and fragrant.