Delicata Squash Arancini with White Cheddar Fonduta
Ingredients
Delicata Squash Risotto
- Arborio rice: 600 g 3 cups
- Shallot minced: 40 g (1 medium)
- Extra virgin olive oil: 30 g 2 tablespoons
- Rice wine vinegar: 30 g 2 tablespoons
- Chicken stock warm: 1.9 L (2 quarts)
- Caramelized onions: 300 g 2 cups
- Delicata squash diced and roasted: 300 g (about 2 cups, from 1 squash)
- Kosher salt to taste
- Black pepper to taste
Caramelized Onions
- Yellow onions thinly sliced: 680 g (about 1.5 quarts sliced)
- Neutral oil: 30 g 2 tablespoons
- Salt to taste
Arancini Dredge
- All-purpose flour: 120 g 1 cup
- Eggs beaten: 4 large
- Japanese panko breadcrumbs: 120 g 2 cups
- Neutral oil for frying as needed
- Citric acid optional
- Lemon juice optional alternative
White Cheddar Fonduta
- White cheddar cheese grated: 340 g (3 packed cups)
- Whole milk: 600 g 2.5 cups
- Heavy cream: 120 g 0.5 cup
- Egg yolks: 2
- Fresh nutmeg microplaned
- Salt to taste
Garnishes
- Pickled red onions
- Marcona almonds chopped
- Dried scallions or green onion powder
Video
Notes
This is a dish that rewards a little planning. Make the risotto a day ahead so it has time to set and develop flavor. Roll the arancini whenever you have a quiet moment, then keep them chilled until you are ready to cook. Fry right before serving, when people are actually there, so they hit the table hot, crisp, and exactly how they should be eaten.