Honeyed Ricotta Arancini with Candied Amaretti

Instructions

1. 1

   In a large saucepan, heat a little olive oil and sauté the finely chopped white onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   ~6 min
2. 2

   Add the Arborio rice to the saucepan and stir for 2 minutes until the grains are slightly toasted. Pour in the dry white wine and stir until it is fully absorbed.

   ~2 min
3. 3

   Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is al dente and has a creamy consistency.

   ~25 min
4. 4

   Remove the risotto from the heat. Stir in the grated Parmesan cheese, 1 tablespoon of honey, salt, and pepper. Spread the risotto onto a baking sheet lined with parchment paper to cool completely, about 30 minutes.

   ~30 min
5. 5

   In a medium bowl, whisk together the whole milk ricotta cheese, egg yolks, and the remaining 2 tablespoons of honey until smooth and creamy.

   ~5 min
6. 6

   Lightly crush the amaretti cookies into small pieces. This is optional, but adds a nice textural element. You can either mix them into the ricotta mixture or use them as a coating.

   ~5 min
7. 7

   Once the risotto is cool, take about 2 tablespoons of risotto and flatten it in your palm. Place about 1 teaspoon of the honeyed ricotta mixture in the center. Gently shape the risotto around the filling to form a ball, ensuring it is well sealed.

   ~20 min
8. 8

   Prepare three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with Panko breadcrumbs (mixed with the crushed amaretti if desired).

   ~3 min
9. 9

   Roll each arancini ball first in flour, then dip in the beaten eggs, and finally coat generously with Panko breadcrumbs. Place the coated arancini on a clean plate or baking sheet.

   ~15 min
10. 10

    Heat vegetable oil in a deep fryer or large, deep saucepan to 175°C (350°F). Carefully fry the arancini in batches, without overcrowding the pan, for 4-5 minutes, or until golden brown and heated through.

    ~10 min
11. 11

    Using a slotted spoon, remove the arancini from the oil and drain on paper towels. Serve immediately.

    ~1 min