Garlic Butter Arancini

Difficulty Level: Moderate

Cook Time: 2 hours

Serving Size: 16 servings

Ingredients:

• 2 tbsp. extra virgin olive oil

• 1/4 yellow onion, chopped

• 1.5 cups Arborio rice

• 1/4 cup dry white wine

• 4 cups chicken stock

• 1 cup water

• 1 stick of butter

• 1 cup Parmigiano Reggiano, finely grated

• 1/2 cup Pecorino Romano, finely grated

• 1 cup all purpose flour

• 3 eggs

• 2 cups panko breadcrumbs

• 8 oz. ciliegine mozzarella

• 1 garlic clove

• 1 tbsp. parsley

• Vegetable oil for frying

Directions:

1. In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until soft and translucent, about 4-5 minutes.

2. Stir in the Arborio rice and toast for 3-5 minutes.

3. Deglaze with wine and stir until it's mostly absorbed.

4. Combine the chicken broth and water and slowly add it to the pot, 1-2 cups at a time, stirring continuously until the rice is fully cooked.

5. Once the rice has fully cooked, remove from heat and stir in 4 tbsp. butter, Pecorino and Parmigiano. Add more cheese as needed.

6. Spread onto a baking sheet and let cool in the refrigerator for about 1 hour.

7. For the garlic butter, melt the remaining butter in a small bowl. Stir in grated garlic and 1/2 tbsp. chopped parsley.

8. Add the flour, eggs and breadcrumbs to three separate shallow bowls.

9. Take a scoop of the cooled risotto, place a piece of mozzarella in the center and shape the arancini.

10. Dip the arancini into the flour, egg and breadcrumb mixture.

11. Heat the vegetable oil and fry the arancini until golden brown.

12. Let cool on a wire rack and brush garlic butter. Top with more parsley and grated Parmigiano.