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Butternut Squash Arancini from Lucky's Market

Published  November 16, 2015 1:30pm EST
FOX 2 Detroit

(WJBK) - 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
 
Squash: 
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
 
Risotto: 
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
 
Arancini: 
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