Risotto

2 Tablespoons butter, salted
1/4 cup yellow onion, diced
to taste salt & pepper
1 cup Arborio rice
2 each bay leaves
1/4 teaspoon thyme, fresh and chopped
1 quart chicken broth, hot
1/3 cup parmesan cheese, grated
1 each large egg, beaten
Place butter & onions in a small sauce pot over medium heat. Add salt and pepper. Cover and cook for 5 minutes, until the onions are soft. Add rice, bay leaves and thyme. Stir and cover.Cook for 3 minutes, stirring once or twice. Add hot chicken broth one cup at a time. Each time you add stock, gently stir until almost fully absorbed, then add the next cup. By the time you are done (25-30 minutes) the rice should be plump and cooked with a very slight “bite” to it. Remove from the heat and gently stir in the cheese. Allow to cool to room temperature then stir in the egg.

Arancini

3 cups dried coarse breadcrumbs
Cut the chilled short ribs (braised) or beef stew into 32 small 3/8 inch cubes.
Scoop 2 Tablespoons of risotto (see above) into your hand and with make an impression your thumb, deep and wide enough to hold meat. Put a touch of sauce from the stew on the meat and surround it with the risotto. Make a sphere almost the size of a golf ball.
Roll it in your hand to make it as round as possible and then coat it thoroughly and generously with dried breadcrumbs. Place on a dish to for later. Repeat with the rest of the meat and risotto.

Cooking

3 cups canola oil
1/4 cup balsamic glaze or aged balsamic vinegar
Pre-heat the oil to 325-350 degrees. Fry the arancini on all sides until golden brown and crisp. Drizzle with balsamic glaze and/or a touch of truffle oil.

Pairs well with our 2014 Elevation Cabernet