Galbani® Butternut Squash Arancini
Ingredients
- 2 ½ cups Homemade or low-sodium chicken stock
- 2 tbsp. Extra virgin olive oil, divided
- 1 cup Butternut squash, finely diced
- ½ Small onion, finely diced
- 1 Garlic clove, finely diced
- ½ cup Arborio rice
- 1 tbsp. Red pepper flakes (reserve extra for garnish)
- 1 tbsp. Sage, finely chopped
- ½ cup Galbani Parmesan cheese, grated
- 2 tbsp. Unsalted butter
- 1 cup Galbani Premio Mozzarella, shredded
- 2 Eggs, whisked
- 1 ½ cups Finely ground breadcrumbs (use gluten-free version to make gluten-free arancini)
- Canola oil for frying
- 1/3 cup Honey, warmed
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a saucepan, heat 2 ½ cups chicken stock over medium-low heat until warm. Cover and keep warm over low heat.
- Heat 1 tbsp. olive oil in a medium saucepan over medium-high heat. Add 1 cup finely diced butternut squash and cook, stirring often, until lightly golden and tender, 5–7 minutes. Remove butternut squash from pan and put aside.
- Heat remaining 1 tablespoon oil in pan. Add ½ finely diced small onion and 1 finely diced garlic clove, and sauté over medium heat until translucent, 6–8 minutes.
- Add ½ cup Arborio rice to pan. Stir to coat with oil for at least one full minute to toast the rice.
- Add ¼ cup of dry white wine and continue stirring.
- When the wine evaporates, add ½ cup warm chicken stock. Cook rice, stirring constantly, until stock is absorbed. Continue to add and allow stock to be absorbed ½ cup at a time, stirring constantly.
- When half the chicken stock has been added and absorbed, season rice with salt and pepper to taste, add in red pepper flakes, and stir.
- Continue to add and allow the rest of the chicken stock to be absorbed ½ cup at a time, stirring constantly, until all stock has been used and risotto is soft and creamy, about 20 minutes.
- Remove risotto from heat. Stir in butternut squash, 1 tbsp. finely chopped sage, ½ cup grated Parmesan cheese, and 2 tbsp. unsalted butter to combine. Let cool for about 15 minutes, then stir in 2 whisked eggs until well incorporated.
- Place risotto in fridge for 30 minutes.
- Remove risotto from fridge. Using a tablespoon, scoop up a ball of cooled risotto, and nestle ½ teaspoon shredded Mozzarella in the middle. Roll into an arancini ball and set on a tray. Repeat for remaining risotto, and refrigerate arancini for another 30 minutes.
- Remove arancini from fridge. Roll each ball with breadcrumbs until well coated.
- Heat 3 inches of canola oil over medium-high heat to 360 degrees F in a wide, heavy-bottomed pan.
- Fry arancini in batches, turning every minute, 2–3 minutes, until brown. Remove to a paper-towel-lined plate.
- To serve, drizzle arancini with 1/3 cup warmed honey, or serve honey as a dipping sauce. (For added spice, add reserved red pepper flakes to honey to taste.)
