SUPER SIZED ARANCINI PLATTER

Directions

1. Step 1

   In a 2-quart sauce pot bring the heavy cream to a boil.

2. Step 2

   Add butter, then bring to a simmer for 2-3 minutes. Add cheese and whisk until melted, 2-3 minutes more.

3. Step 3

   Make a slurry with the cornstarch and the water. Add this mixture to the simmering sauce. Whisk constantly for 2 minutes.

4. Step 4

   Remove from heat and allow to cool, stirring occasionally to prevent a film from forming on top.

5. Step 5

   Meanwhile, using 1/2 cup of risotto, form the risotto around the entire meatless meatball; set aside. Repeat with remaining risotto and meatless meatballs.

6. Step 6

   Coat the risotto wrapped meatless meatballs in flour, then eggs, then panko.

7. Step 7

   Fry risotto balls in a 350°F oil. Fry for 3-5 minutes or until golden brown. Drain on paper towels.

8. Step 8

   Add 1/4 cup marinara sauce to the bottom of each serving plate, then add 1/4 cup garlic parmesan fondue in the middle. Stack arancini balls with two on the bottom and one standing on top.

9. Step 9

   Finish with an additional 1/4 cup each marinara and garlic parmesan fondue, then garnish with a tablespoon of parsley.