Castello Smoked Gouda Arancini

Heat olive oil in a sauté pan. Add onion and cook till translucent. Add garlic and cook until fragrant. Add rice, then salt and pepper. Cook for 2-3 minutes.

Add wine and reduce by half.

Add chicken broth 1/2 cup at a time, stirring continuously until broth evaporates. Add more broth if the rice is not yet fully cooked, about 30-40 minutes. The proper risotto consistency should be creamy, not clumpy.

Stir in Smoked Gouda shreds, lemon zest, and lemon juice. Salt and pepper to taste.

Spread risotto evenly on a parchment-lined sheet pan. Cool by placing in freezer for at least an hour. If not fully chilled, cover with plastic wrap to prevent a starch skin.

Once the risotto is chilled, form balls by taking ~1/4 cup of risotto and flatten them into a patty. Place 6-7 Smoked Gouda cubes in the center of the patty. Roll into a ball. Repeat until all of the risotto has been formed into balls.

Place risotto balls in freezer for 20 minutes.

Place flour, eggs, and breadcrumbs in separate bowls. Working one at a time, dredge balls in flour, coat with egg, then coat with breadcrumbs. Place coated balls on a parchment-lined sheet pan.

Fill the pot with ~3” of oil. Heat to 350º and maintain temperature while frying. Fry balls until deep golden brown, 6-7 minutes. Transfer cooked arancini to paper towels to dry. Serve warm with a side of Smoky Marinara Sauce.

Heat olive oil in a medium-sized pot over medium-high heat. Add onions and sauté until tender.

Add garlic and sauté until fragrant, about 1 minute.

Stir in basil paste, crushed red pepper, tomatoes, tomato paste, water, liquid smoke, salt, and pepper.

Bring to a simmer and continue simmering for 25-30 minutes while stirring occasionally.

Reduce heat to low and stir occasionally until ready for use.