CACIO E PEPE ARANCINI WITH ROASTED GARLIC AIOLI

From the kitchen of Chef Marcie Turney, Barbuzzo Restaurant

Appetizer | 12 Arancini

INGREDIENTS

4 tbsp unsalted butter

1 spanish onion, peeled, finely diced (½ cup)

3 tbsp garlic, peeled, minced

1 c arborio rice

½ c dry white wine

4 c low-sodium chicken

OR vegetable broth, warmed

¼ c finely grated Parmesan

2 tbsp chopped fresh thyme leaves

1 tsp kosher salt

3 tbsp freshly ground pepper

6 oz fontina, rind removed OR buffalo mozzarella, cut into ½-inch cubes

½ c all-purpose flour, seasoned with a pinch of salt and pepper

2 each large eggs, beaten with a pinch of salt and pepper

2 c panko, seasoned with a pinch of salt and pepper

As needed safflower OR canola oil, for frying

As needed flaky sea salt, such as maldon, for finishing

Instructions

Heat 2 tbsp butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Add garlic and cook, stirring the entire time for 1 minute until toasted. Add rice and cook, stirring, until toasted, about 2 minutes. Add wine and cook, stirring, until absorbed.

Gradually add warm broth 1 c at a time, stirring, until rice is just tender, 25 to 30 minutes. (You may not need to use all of broth.) Remove from heat and stir in remaining 2 tbsp butter and Parmesan. Add thyme; season with kosher salt and pepper.

Spread risotto in a 9-by-13-inch baking dish. Let cool completely. Form risotto into 1 1/2-inch balls. Insert a cube of fontina in center of each.

Place flour, eggs, and panko in three shallow dishes; lightly beat eggs again just before using. Dredge each ball with flour, then dip in eggs and coat in panko. Transfer to a parchment-lined baking sheet. Heat 2 inches oil to 360 degrees in a heavy pot over medium-high heat. Fry balls in batches, turning once, until golden brown, about 3 minutes a batch. Transfer to a paper towellined plate. Sprinkle with flaky salt.

To serve - Place a few dollops of aioli onto a serving platter and then arrange arancini on top all around the plate. Garnish with chives, fresh cracked black pepper and nice grating of parmesan cheese. Serve with more aioli on the side if you like.