Pumpkin Arancini Balls

Ingredients

• null 2 tbsp butter
• null 2 tbsp olive oil
• null 1 small onion, finely chopped
• null 2 cloves garlic, minced
• null 1 cup RiceSelect® Arborio Rice
• null 4 cups vegetable broth
• null 1 cup pumpkin purée, canned
• null ½ cup Parmesan cheese, grated
• null ½ tsp nutmeg
• null ½ tsp salt
• null 1/4 tsp black pepper
• null 1 cup mozzarella, cut into small cubes
• null 1 cup all-purpose flour
• null 2 large eggs, beaten
• null 1 ½ cups breadcrumbs
• null 1 stick unsalted butter
• null 8 fresh sage leaves
• null 1 small garlic clove, finely minced
• null Juice of ½ lemon
• null 1 tbsp heavy cream
• null 1/4 tsp salt
• null 1/8 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F. In a large pan, heat butter and oil over medium heat. Sauté onion until soft about, about 4 min. Add garlic and cook 1 min more. Add rice, stirring for 2 min until lightly toasted. Gradually add warm broth, one ladle at a time, stirring until absorbed before adding more. Repeat until rice is creamy and al dente, about 20 min.
2. Remove from heat and stir in pumpkin purée, Parmesan, nutmeg, salt, and pepper. Cool completely by spreading out on a baking sheet.
3. Scoop 2 tbsp of cooled risotto, press a cube of mozzarella inside and roll into a ball. Repeat until all mixture is used.
4. Roll each ball in flour, dip in beaten eggs, then coat in breadcrumbs.
5. Place on a greased sheet, spray with oil, and bake for 20 min.
6. Pairs well with a Brown Butter Dipping Sauce.
7. Melt the butter in a small saucepan over medium heat. Once melted, add the sage leaves. Cook, stirring gently, until the butter foams, turns golden brown, and gives off a nutty aroma about 3 minutes. The sage should crisp up.
8. Stir in garlic for the last 30 seconds, make sure not to burn. Remove from heat immediately. Stir in lemon juice, cream, salt, and black pepper. Transfer to a small dipping bowl.