Arancini with Tomatoes + Peas

I have always been a big fan of arancini, I love a tomato based risotto stuffed with Bolognese then fried to a crisp but tender, cheesy bite of love! You may see them on the menu as arancini, rice balls, risotto balls, or suppli-- the difference is still a debate for me but I've never met one I didn't like! I like to make the risotto + filling one day, then shape + bread them the next. This way, you can either freeze them after breading for another day, or fry immediately. You can certainly make these smaller as well, I was feeling generous.

Makes 10-12 medium arancini

Ingredients:

• 2-3 cups stock, beef or vegetable works!
• 4 teaspoons olive oil
• 2 teaspoons unsalted butter
• 2 small onion, finely chopped
• 1 clove garlic
• 1 cup frozen peas
• 7 oz can chopped tomatoes
• 1 tablespoon SKORDO Tuscan Oil Blend
• 2 teaspoons salt
• 1 tablespoon SKORDO Italian Seasoning
• 1 pinch saffron
• 7 oz arborio rice
• 3/4 cup white wine
• 1 tablespoon unsalted butter
• 1/4 cup grated parmesan cheese
• 1 cup all purpose flour
• 2 eggs
• 1 cup breadcrumbs
• Frying oil of your choosing
• 4 oz low moisture Mozzarella cheese, diced (optional!)
• Tomato Sauce, if desired for serving. SKORDO Pizza Sauce Blend has a ratio right on the jar. 

Directions:

1. Heat 2 teaspoons oil in saucepan over medium heat.
2. Add 1/2 your onion and cook slowly until soft and translucent.
3. Add garlic and SKORDO Tuscan Oil Blend, cook until garlic is aromatic.
4. Add the peas and cook for 2-3 more minutes. Deglaze with 1/4 cup wine. 
5. Increase heat until wine reduces, then add tomatoes.
6. Simmer on low, covered for about 15 minutes.
7. Salt, and chill until ready to roll. Will hold 4-5 days covered in the fridge.
8. Bring stock to a boil over medium heat. 
9. In saucepan, heat olive oil + butter on low heat. Add onion and cook for 15 minutes, should be tender with no color.
10. Add rice to saucepan, and toast. Deglaze with remaining wine + let reduce.
11. Using a ladle, pour small portion of stock to rice with a pinch of saffron. Let reduce, stirring often.
12. Add another ladle of liquid, and repeat this process of reducing, stirring, and adding more until rice is al dente. 
13. When rice is cooked through but firm, add butter + cheese. Stir to combine then spread thin + chill overnight. 
14. Prepare three bowls: flour, breadcrumbs + SKORDO Italian Seasoning, and whisked egg.
15. With your non-dominant hand, grab a small ball of rice and flatten across your palm.  
16. Spoon a generous teaspoon of filling into center of palm with 3/4 cubes of cheese. Cup your palm slowly, closing the rice around the filling. Add more rice as patches if needed, ensuring filling is enclosed.
17. Roll rice balls through flour, then egg, and finally breadcrumbs.
18. Preheat medium saucepan, or cast iron, over medium to high heat with frying oil.
19. In small batches, fry arancini. Flipping halfway and draining on papertowels after nicely browned. 
20. If you're making for a crowd, fry all arancini to desired color, then warm in low 300 degree F oven to ensure cheese inside is melted. 
21. To serve, I'd recommend warming some tomato sauce either for dipping or to coat the plate. Arrange arancini, then top with parmesan + parsley. 
22. Enjoy!