Cacio e Pepe Mini Arancini

Instructions

Risotto Prep

1. Step
   Essentially we are going to be making a risotto but with milk as the stock! So in a medium stock pot, gently warm milk on medium heat.
2. Step
   In a large cast iron skillet warm the butter over medium heat. Add the shallots, cook for 2-3 minutes. Stir in the pepper and rice and toast for about 1-2 minutes. Add in a ladle or 2 of milk, enough to cover the rice. Once the milk has evaporated and once you can draw a line to separate the rice without it coming back together you know you are ready to add more milk. Repeat 3-4 times or until the rice is almost cooked through. Once the rice is cooked to your liking add the parsley, chives, cream, butter and cheese. Continue to stir until both the cheese and butter are melted. Lastly, season with salt and pepper as needed.

Assembly

1. Step
   Thinly spread the risotto on a parchment lined baking sheet and refrigerate until cooled completely or about 10 minutes.
2. Step
   While the risotto cools prepare the breading station; a bowl with flour seasoned with salt and pepper, a bowl with whisked eggs, and a bowl with panko.
3. Step
   Preheat a Dutch oven with vegetable oil and bring it to 180 degrees C.
4. Step
   Using the cooled risotto, take one small scoop of rice in the palm of your hand (about the size of a small apricot) and roll it into a ball. Place the cubed cheese in the center and cover it up with rice. Roll the ball into the flour, then the egg mixture and lastly the panko. Repeat until 20-24 arancinis have been formed.
5. Step
   Cooking time! Gently place about 6-8 mini arancini into the hot oil and cook until golden brown. Remove from the oil and place onto a paper towel lined dish. Repeat until all arancini are cooked.
6. Step
   Serve 2 -3 arancinis per person and garnish with an sprinkle of chives and parmesan cheese.