Rosemary Butternut Squash Risotto Arancini (Italian Rice Balls)

February 04, 2018

INGREDIENTS

Butternut Squash Risotto:

• 1 ½  cups Arborio rice 
• 2 cups hot vegetable or chicken stock
• ½ cup white wine
• 2 Tbs. Ultra Premium Extra Virgin Olive Oil
• 1 teaspoon Rosemary Fused Olive Oil
• 1 cup roasted butternut squash, coarsely mashed
• ½ cup onion, finely diced
• ½ cup grated Pecorino Romano cheese
• sea salt

Arancini:

• ½ pound mozarella fresca, cut into in 1" pieces 
• 1 ½ cups of bread crumbs
• 1 cup flour
• 2 large eggs, beaten
• Ultra Premium Extra Virgin Olive Oil for frying

DIRECTIONS

In a heavy-bottom, wide skillet or sauté pan, over medium heat, sauté the onion in the olive oil until translucent. Add the rice and sauté until just lightly beginning to toast, stirring constantly. Continuing to stir, add the wine and continue to sauté and stir until it is absorbed. Add stock by the half cupful, stirring constantly until each a addition has been absorbed. When half of the stock is used, add the butternut squash and stir. Continue to stir in the remaining stock. Remove from heat and add cheese and Truffle Infused olive oil. Season with salt to taste and place in a covered container to refrigerate overnight.

For the arancini, heat-oil in a heavy bottom pan or fryer set to 350°F. Place 2 tablespoons of butternut risotto and in the palm of your hand. Make an indentation in the center and add a small piece of mozarella cheese. Form a ball around the cheese. Preheat your oven to 200°F for keeping the arancini warm. Dredge each in flour, then into the beaten egg, and roll into the bread crumbs. Fry the arancini balls until the breadcrumbs are golden brown. Set onto a rack, and place into the oven to keep warm as you fry the remaining arancini.

Try serving with a sprinkle of parmesean and some homemade, simmered-all-day, marinara sauce.

Makes 8-10 pieces.

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