Arancini

Directions

Heat 2T butter in a medium sauté pan over medium heat. Add onion and cook until softened and translucent but not browned. Add garlic and cook for an additional minute.

Add rice to sauté pan and cook for 2 minutes, stirring often. Season with salt and add wine and cook until wine evaporates. Pour in ½C of hot chicken broth, bring to a simmer stirring constantly. Once chicken broth has been absorbed continue adding ½C of chicken broth at a time until you have used all the broth. Once risotto is al dente remove from heat and stir in remaining butter, lemon zest, pecorino romano, cream, prosciutto salt and pepper. Spread risotto into a baking sheet lined with parchment paper, cover a refrigerate for 1 hour.

Once chilled use an ice cream scooper to scoop up risotto. Stuff 1 mozzarella ball into the center and using your hand shape into a ball. Repeat until you have used all the risotto. And mozzarella. Freeze the balls for 10 minutes.

Heat oil to 350°F.

Place the flour, egg and breadcrumbs in three separate bowls. One at a time, roll each ball in flour, shake of excess. Dip into egg mixture and coat. Roll in breadcrumbs. Carefully place the rice balls into the oil and cook until golden brown. Remove and place on paper towel lined plate. Serve warm on top of tomato sauce and top with grated pecorino romano.