butternut squash arancini AKA fried deliciousness

Arancini are fried risotto balls! They are simultaneously creamy and crispy. When I was in Sicily, vendors on the streets were selling arancini that were as big as softballs and filled with a variety of cheeses and meats. I make my arancini smaller while at home in Charleston, SC, about the size of a golf ball. My arancini have a Carolina gold rice risotto base, with thinned-out butternut squash soup as the cooking liquid for the risotto. I used 4 cups of the soup, which you can find a recipe for here. I use Olinda olive oil in my risotto recipe, but I use vegetable oil for frying. I recommend eating these atop whipped goat cheese for a showstopping appetizer. You may even serve them on a salad...move over, croutons. Or, straight off the cooling rack... that is what I do. You can make these butternut squash arancini ahead and reheat them in a 400-degree oven as needed.

Risotto

4 cups butternut squash soup

2-3 cups chicken or vegetable stock

2 tablespoons olive oil

1 tablespoon unsalted butter

4 shallots or 1 small sweet onion, finely chopped (about 3/4 cup chopped)

1 cup Carolina gold rice, arborio rice or carnaroli rice

1/2 cup white wine

Kosher salt, to taste

Freshly cracked black pepper, to taste

1/2 cup grated parmesan

Bring the squash soup and stock to a simmer in a medium pot. Lower heat and keep warm. In a large pot, heat the olive oil and butter. Add the onion or shallots and cook until translucent, about 7 minutes on medium heat. add the garlic and look until fragrant, about one minute. Add the rice and cook until it is toasted. Add the white wine and stir often until all the wine is absorbed by the rice. Season with salt and pepper.

A little bit at a time, add the soup/broth mixture to the rice. I like to add 1 cup at a time. Only add more once the previous ladle of liquid is absorbed by the rice. You need a creamy consistency with a thoroughly cooked grain of rice. Feel free to taste test as needed. You may use more or less of the liquid depending on the rice that you choose. Stir frequently.

Feel free to pull up a chair next to the stove and stir while sipping wine, maybe eating some parmesan, too. When finished, carefully pour the hot risotto onto a large sheet pan and let cool in the fridge. It will take an hour. In the meantime, go enjoy more wine and cheese.

Arancini

Vegetable oil, for deep frying

2 cups cooked and cooled risotto, recipe above

1 egg

1/2 cup grated parmesan

1 1/4 cups panko or breadcrumbs (I prefer unseasoned breadcrumbs; you can use gluten free panko or breadcrumbs)

1 lemon, zested

Kosher salt, to taste

Freshly cracked black pepper, to taste

Pour enough vegetable oil in a heavy large pot to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the risotto, eggs, parmesan, 1/2 cup of the breadcrumbs or panko and lemon zest in a large bowl to combine. Place the remaining breadcrumbs or panko in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 1/2-inch-diameter balls. Roll the balls in the breadcrumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as the brown, about 3-4 minutes. Using a slotted spoon, transfer the rice balls to paper towels or a rack over a tray to drain. Season with salt while hot. The hot oil on the surface of the arancini helps the salt stick. Let rest 2 minutes. Serve hot. Serve over whipped goat cheese, if you like. You can also put them in the fridge for a few days and reheat them in a 400-degree oven as needed.

Whipped Goat Cheese

4-5 oz goat cheese, softened to room temperature

2 ounces cream cheese, softened to room temperature

Kosher salt, to taste

Freshly cracked black pepper, to taste

Mix all ingredients together in a bowl.