Squash, apple and cheese curds arancinis

  • Preparation 1 h 30 min
  • Cooking 1 h 30 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 1/2 yellow onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • Olive oil
  • 4 large tomatoes, finely chopped
  • 6 large fresh basil leaves, finely chopped
  • 1/2 tsp dried basil
  • 1/2 tsp. dried oregano
  • Salt and freshly ground pepper

Ingredients

  • 4 cups peeled and cubed butternut squash (1 medium squash)
  • 1 yellow onion, finely chopped
  • 2 pinches of dried thyme
  • Olive oil
  • Salt and freshly ground pepper

Ingredients

  • 2 cups of arborio rice
  • Olive oil
  • 1 cup of white wine
  • Approximately 6 cups of sodium-reduced chicken broth, hot
  • 1 1/2 cups of pecorino romano cheese
  • 1 large Lobo apple, peeled and grated
  • 1 cup of breadcrumbs
  • 1 cup flour
  • 1 1/2 teaspoons Italian spices
  • 400g of ultra fresh cheese cubes
  • 3 beaten eggs
  • About 6 cups of vegetable oil
  • Salt and pepper from the mil

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Preparation

  • Start with the sauce. In a saucepan heated over medium heat, add the onion, garlic and a drizzle of olive oil and mix. Cook and stir for 3 to 4 minutes.
  • Add remaining ingredients, salt and pepper and mix. Bring to a boil, reduce heat to medium low and simmer for 15 minutes, stirring. Crush tomatoes lightly. Puree if desired.
  • In a large saucepan heated over medium low heat, add squash, onion, thyme, a good drizzle of olive oil and salt and pepper. Cook for 20 minutes, stirring, and add more oil if needed. Pour onto a work surface and coarsely chop. Set aside.
  • In a saucepan heated over medium heat, add the rice followed by a drizzle of olive oil. Stir and cook for 2 minutes while stirring.
  • Add the white wine and stir. Continue cooking for a few minutes, stirring, to reduce to dryness.
  • Continue cooking, adding chicken broth, 3/4 cup at a time, reducing to dryness each time, until rice is cooked but still slightly crunchy. Very important to stir regularly. If the liquid absorbs or evaporates too quickly, lower the heat slightly. This should take about 25 to 30 minutes.
  • Remove from heat and add cheese, apple and squash mixture. Mix and spread the risotto on a large baking sheet. Let cool completely, about 25 minutes.
  • In a large bowl, add breadcrumbs, flour, Italian spices and salt and pepper. Mix and set aside.
  • In another bowl, add eggs and beat. Set aside.
  • Form about 20 dumplings with the rice and using your fingers, make a hole in the middle and insert a large piece of cheese in the center. Close by pinching and roll again. Repeat for the remaining dumplings.
  • Dip the meatballs lightly in the eggs and then roll in the breadcrumb mixture. Keep one hand for the dry ingredients and the other for the wet! Set aside in the refrigerator.
  • In about 5 to 6 cups of vegetable oil heated to 350°F, cook arancini, a small amount at a time, for 3 to 4 minutes or until golden brown. Remove with a slotted spoon, drain for a few minutes on paper towels and set aside in the oven. Serve with fire sauce!