Butternut Squash Arancini from Lucky's Market

This recipe comes courtesy of Chef Mood Ahmed from Lucky's Market. You can learn more at www.luckysmarket.com.

Butternut Squash Arancini

4 tbsp Butter, unsalted
1/4 cup Oil, olive extra virgin
1/2 cup Onions, white 1/2" dice
1 tbsp Garlic, fresh peeled Minced
3/4 cup Rice, arborio
1/2 cup Wine, white Sauvignon blanc or chardonnay
1 tsp Parsley, flat leaf Rough chop
1 tsp Thyme, fresh Chopped
1 tsp Sage, fresh Very thin chiffonade
2 tsp Salt, coarse kosher Approximately-- taste before you add it all
1/2 tsp Black pepper, ground
1 tsp Nutmeg, ground
1/3 cup Cheese, parmesan grated
1 1/2 lb Squash, butternut
1 gallon Water
1 oz Cheese, parmesan shredded
5 each Eggs, fresh Beaten
1 1/4 cup Cheese, parmesan grated
1 cup Crumbs, bread japanese panko
4 oz Cheese, mozzarella fresh log Cut into approximately 1/2" cubes
Using 1 LB of the whole squash: Cut squash in half, remove seeds, place face down in a hotel pan,
add about 1/4" water, cover and roast until squash is tender; allow to cool slightly,
scrape squash from skins and mash well; set aside
Remaining squash: remove skin and seeds, cut into 1/4" dice; toss with a little olive oil and spread onto parchment
lined sheet tray; roast at 350 degrees until just tender; remove from oven, cool
Bring water to a boil in a stock pot, reduce to simmer
In large pot, sauté onions and garlic in olive oil until just softened, about 4 minutes
Add Arborio rice and stir constantly for another 4-5 minutes
Add wine and stir until absorbed; add salt and pepper
Gradually add simmering water, stirring often between each addition of water;
continue to cook and add water until rice is very lightly al dente
Reduce and/or turn off heat; fold in mashed squash, butter, thyme, sage, parsley and parmesan cheese
Fold in roasted diced squash
Spread risotto onto 2 sheet trays, cool to stop cooking
combine eggs and shredded parmesan and thoroughly fold into cooled risotto
portion mixture into 2oz balls 
insert  mozzarella cube into each portion
gently roll each portion into a round ball
Mix shredded parmesan and remaining  bread crumbs; lightly dredge each arancini ball
working in small batches, deep fry arancini in 350 degree oil until golden brown