Castello Smoked Gouda Arancini

preparation

1. Heat olive oil in a sauté pan. Add onion and cook till translucent. Add garlic and cook until fragrant. Add rice, then salt and pepper. Cook for 2-3 minutes.

2. Add wine and reduce by half.

3. Add chicken broth 1/2 cup at a time, stirring continuously until broth evaporates. Add more broth if the rice is not yet fully cooked, about 30-40 minutes. The proper risotto consistency should be creamy, not clumpy.

4. Stir in Smoked Gouda shreds, lemon zest, and lemon juice. Salt and pepper to taste.

5. Spread risotto evenly on a parchment-lined sheet pan. Cool by placing in freezer for at least an hour. If not fully chilled, cover with plastic wrap to prevent a starch skin.

6. Once the risotto is chilled, form balls by taking ~1/4 cup of risotto and flatten them into a patty. Place 6-7 Smoked Gouda cubes in the center of the patty. Roll into a ball. Repeat until all of the risotto has been formed into balls.

7. Place risotto balls in freezer for 20 minutes.

8. Place flour, eggs, and breadcrumbs in separate bowls. Working one at a time, dredge balls in flour, coat with egg, then coat with breadcrumbs. Place coated balls on a parchment-lined sheet pan.

9. Fill the pot with ~3” of oil. Heat to 350º and maintain temperature while frying. Fry balls until deep golden brown, 6-7 minutes. Transfer cooked arancini to paper towels to dry. Serve warm with a side of Smoky Marinara Sauce.

Smoky Marinara Dipping Sauce:

1. Heat olive oil in a medium-sized pot over medium-high heat. Add onions and sauté until tender.

2. Add garlic and sauté until fragrant, about 1 minute.

3. Stir in basil paste, crushed red pepper, tomatoes, tomato paste, water, liquid smoke, salt, and pepper.

4. Bring to a simmer and continue simmering for 25-30 minutes while stirring occasionally.

5. Reduce heat to low and stir occasionally until ready for use.