Recipe

Risotto

1. Bring 3½ cups low-sodium homemade chicken stock or store-bought broth to a simmer in a medium pot over medium heat, then keep warm over low.

2. Heat 2 Tbsp. unsalted butter in a medium saucepan over medium. Add 1 medium onion, finely chopped, and cook, stirring often, until softened but not browned, 4–5 minutes. Add 2 garlic cloves, thinly sliced, and cook, stirring constantly, until softened but not browned, about 1 more minute.

3. Stir in 1 cup arborio rice season with 1 1/2 tsp. salt. Cook, stirring often, look for grains to turn translucent around the edges for about 3 minutes

4. Add 1/2 cup dry white wine and cook, stirring often, until pan is almost dry, about 2 minutes

5. Ladle in 1 cup warm stock, bring to a simmer, continue stirring often, about 4 minutes

6. Ladle in another 1 cup stock for about 5-7 minutes

7. Add remaining 1 1/2 cups stock, stirring until rice is cooked through and liquid is mostly absorbed, about 9-11 minutes longer

8. Remove from heat

9. Stir in 1/4 cup heavy cream, 2 Tbsp. butter, 1 tsp. black pepper, 1 Tbsp. lemon juice, and 1 cup Parmesan cheese, taste and season with salt to perfection

Aranchini

1. Spread risotto in an even layer on a sheet pan lined with parchment paper, refrigerate about 1 hour. Note: Risotto can be prepared and chilled 24 hours in advance.

2. After 1 hour, scoop about 1/4 cup risotto into your hands and form into a patty

3. Place 2-3 pieces mozzarella in the center of the patty

4. Shape the risotto so it completely encases the cheese and roll into a ball

5. Place on a sheet pan lined with parchment paper

6. Repeat with the remaining risotto and mozzarella

7. Freeze the rice balls for about 10 minutes

8. Pulse 2 cups panko in a food processor or place in a ziplock bag and crush with a rolling pin until finer crumbs form

9. Transfer panko to a mixing bowl

10. In another mixing bowl, place 1/2 cup all-purpose flour

11. In a third mixing bowl, lightly beat 2 large eggs

12. Season all 3 bowls with salt and pepper

13. One at a time, dredge rice balls in flour, shaking off excess

14. Then transfer to bowl with egg and turn to coat, letting the excess drip back into bowl

15. Then coat with panko, pressing gently to adhere

16. Transfer each to a parchment-lined sheet pan

17. Chill rice balls while you heat oil

18. Heat oil to 350 degrees using a thermometer or fryer

19. Carefully lower half of rice balls into oil with a slotted spoon then flip to the other side when golden brown or put the whole rice ball in a fryer and cook until golden brown, approximately 6-8 minutes

20. Transfer to a paper towel or preferably a cooling rack

21. Serve and wait for the smiles!

Ingredients

• 3 1/2 cups chicken stock

• 4 Tbsp. butter

• 1 medium onion, finely chopped

• 2 garlic cloves, thinly sliced

• 1 cup arborio rice, or carnaroli rice

• 1 1/2 tsp. salt

• 1/2 cup dry white wine

• 1 cup of Parmesan cheese

• 1/4 cup heavy cream

• 1 Tbsp. lemon juice

• 1 tsp. black pepper

• 3 oz. low-moisture mozzarella cheese, cut into approximately 1/3" pieces

• 2 cups panko

• 1/2 cup all-purpose flour

• 2 large eggs

• Vegetable or Canola oil (for frying, about 6 cups)

Equipment

• Small to medium mixing bowls (3)

• Parchment paper

• Measuring cups

• tbsp/tsp

• Sheet pan