Clos Fontaine du Mont’s Arancini

Featured by Clos Fontaine du Mont Winery.

Ingredients

1/4 cup onions (small diced)
2 cups fresh chicken stock
2 tbl. Clos Fontaine du Mont Chardonnay
1 tsp salt
1 bay leaf
1 cup Arborio rice
1/4 stick butter
Pinch black pepper
1/4 cup Parmesan cheese (grated)
1/4 cup chopped parsley
1 cup bread crumbs (fine)
1/4 cup basil pesto Teleme cheese
Olive oil
2 eggs

Instructions

In a large saucepan, heat 2 tablespoons of olive oil, sweat onions with bay leaf, and
add risotto. Stir 2 mins., add white wine and
reduce heat. Stir and add 1/4 cup of chicken
stock in 1/4 cup portions until rice is done
(about 20 mins.). Look for a creamy consistency. Turn off heat. Add butter, Parmesan. Stir until all is melted. Add basil pesto. Immediately spread out onto a sheet pan and let cool overnight. With a large soupspoon scoop out risotto and shape into a ball. Form a small well in the ball with your finger, add a small piece of Teleme cheese, pinch the well opening closed. Shape into a ball once again. Beat eggs. Coat balls with egg mixture then bread crumbs, let set overnight since they sautÈ better when firm. In a large sautÈ or sauce pan add olive oil until about three inches deep, bring to 3500 F, gently add balls, a few at a time into oil for 6-7 minutes or until golden brown. A nice dipping sauce is marinara.



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