Bullwhip Arancini

Bullwhip Kelp & Piri Piri Hot Sauce risotto, rolled into balls, stuffed with mozzarella, and fried to crispy, creamy perfection.

Ingredients 

• 1/4 cup butter
• 1/2 yellow onion, minced
• 1/4 cup Bullwhip Kelp & Piri Piri Hot Sauce
• 1/4 cup white wine
• 2 cup arborio rice
• 4 cups broth (vegetable or chicken), warmed
• 1 cup Parmesan
• 1/2 cup fresh mozzarella chopped into 1/4 inch cubes
• 2/3 cup flour 
• 1 cup Panko
• 2 egg, beaten
• 3 quarts vegetable oil for frying
• chopped parsley for garnish

Preparations

1. In a medium sauce pan, melt butter over medium heat.
2. Add minced onions and cook until translucent. 
3. Add rice, and stir until starts to turn golden brown.
4. Add white wine, stirring, until the wine is evaporated. 
5. Add in Bullwhip Kelp & Piri Piri Hot Sauce and 1 cup of warmed stock. Stir until it's evaporated. 
6. Stir in stock 1 cup at a time, using same process until rice becomes slightly crunchy on the inside but soft on the outside. 
7. Stir in final 1 cup of stock and Parmesan, stirring vigorously until combined and excess liquid is evaporated, remove from heat. 
8. Transfer risotto to parchment paper and cool (in refrigerator), until chilled. 
9. Take 1/4 cup chilled risotto and form it into a flat circular patty between hands. Place one to two cubes on mozzarella on patty and fold edges over to form a ball, adding more risotto, if necessary, to seal in the mozzarella. Balls should be slightly larger than a golf ball. Place on parchment lined baking sheet. Repeat until all risotto is formed into balls. 
10. Place in freezer for 10 minutes. 
11. Place flour in a medium bowl, panko in a separate medium bowl, and beaten egg in another bowl. 
12. Take one ball at a time and douse sides with flour, lightly coating the outside. Next, dip the ball in beaten egg. Last, roll the ball in Panko and place on a clean baking sheet. 
13. In a medium pot, bring frying oil to 350 degrees. 
14. Fry the arancini in batches, leaving space between each ball to ensure each side of ball cooks evenly. It will take about 5 minutes to reach a golden brown color on the outside, and melt the cheese on the inside. 
15. Transfer cooked arancini to a wire rack. While arancini is still hot, sprinkle with flaked sea salt. 
16. Garnish with parsley, and serve immediately with a warm dipping sauce of tomato sauce.