Bolognese and Mozzarella Arancini

Ingredients:

Red Wine Risotto

• 2 tbsp Extra Virgin Olive Oil
• 2 tbsp Unsalted Butter
• 1 Large onion
• 2 cloves Garlic
• 1 1/2 cups Arborio Rice
• 1 1/2 tsp Kosher Salt
• 1 1/2 tsp Lemon Juice
• 1/2 cup Red Wine
• 4 cups Chicken Broth preferably homemade
• 1/2 cup Grated Parmesan

Bolognese and Mozzarella Filling

• 2 2oo grams Fiore de Latte Mozzarella
• 1 cup Pork and Beef Bolognese

Arancini

• 2 Eggs
• 1 cup Breadcrumbs
• 1/2 cup Extra Virgin Olive Oil
• 1/2 Red Wine Risotto Recipe

Instructions:

Red Wine Risotto

1. On the sauté function of your instant pot melt 1 tablespoon of butter and the olive oil.
2. Finely chop the onion and add it to the pot.
3. Sautee for 5 minutes until the onion has softened and started to brown.
4. Finely grate the garlic into the pot and mix, then cook for 30 seconds.
5. Add the rice and salt and cook while stirring for 5 minutes.
6. Add the red wine to the pot, then stir and cook for 1 minute until the wine has been absorbed.
7. Add the broth and lemon juice, stir and close the Instant Pot.
8. Cook for 6 minutes on high pressure, then release the pressure manually.
9. Turn the Instant Pot to sauté and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.

Arancini

1. Cut the fiore de latte into one centimeter chunks and portion out one cup of Bolognese sauce.
2. Using a 3 tablespoon cookie scoop, form balls of risotto.
3. Press an indent into each ball and fill with one chunk of mozzarella before closing the ball around the filling.
4. Add 1 1/2 tsp of Bolognese to the arancini.
5. Beat the eggs in a bowl, and pour the breadcrumbs into another.
6. Roll each arancini in egg then breadcrumbs.
7. Fry in oil for 4 minutes, turning once or twice to brown on all sides, working in two batches.

Yield: 

14 servings

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