Butternut Squash Arancini Recipe

Directions

1. 1

   Prepare Butternut Squash

   Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into small pieces. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until tender.

2. 2

   Cook the Risotto

   In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft and translucent. Add Arborio rice and stir for 2 minutes. Gradually add vegetable broth, one cup at a time, stirring continuously until the rice absorbs the liquid. This should take about 18-20 minutes.

3. 3

   Combine Ingredients

   Once the risotto is creamy and the rice is al dente, remove from heat. Stir in roasted butternut squash, Parmesan cheese, and chopped chives. Allow the mixture to cool to room temperature.

4. 4

   Form the Arancini

   Once cooled, take a small amount of the risotto mixture and flatten it in your palm. Place a cube of fresh mozzarella in the center and form the risotto around it into a ball. Repeat with the remaining mixture.

5. 5

   Prepare for Breading

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season each bowl with salt and pepper.

6. 6

   Bread the Arancini

   Roll each rice ball in flour, then dip into the egg, and finally coat with breadcrumbs. Ensure each ball is evenly coated.

7. 7

   Fry the Arancini

   In a deep pot, heat vegetable oil over medium-high heat. Once hot (around 350°F), carefully add the arancini in batches, frying until golden brown (about 3-4 minutes). Remove and drain on paper towels.

8. 8

   Prepare Garlic Aioli

   In a bowl, mix mayonnaise, minced garlic, lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.

9. 9

   Serve

   Serve the crispy arancini warm with garlic aioli on the side and garnished with additional chives.