Parmesan
Concepts
Want to showcase Parmesan on your menu? Serve up something sensational with these innovative concepts.
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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 | |
⅓ cup | Honey, warmed |
Kosher salt and freshly ground black pepper to taste |
METHOD
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In a saucepan, heat 2 ½ cups chicken stock over medium-low heat until warm. Cover and keep warm over low heat.
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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.
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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.
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Add ½ cup Arborio rice to pan. Stir to coat with oil for at least one full minute to toast the rice.
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Add ¼ cup of dry white wine and continue stirring.
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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.
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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.
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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.
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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.
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Place risotto in fridge for 30 minutes.
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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.
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Remove arancini from fridge. Roll each ball with breadcrumbs until well coated.
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Heat 3 inches of canola oil over medium-high heat to 360 degrees F in a wide, heavy-bottomed pan.
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Fry arancini in batches, turning every minute, 2–3 minutes, until brown. Remove to a paper-towel-lined plate.
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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.)
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments