Recipe

Ingredients
Risotto
2 tbsp. chopped onion

2 tbsp. celery, finely chopped

1 clove garlic, finely chopped

2 tbsp. olive oil

1 cup arborio rice

2 cups vegetable broth, hot

1/3 cup white wine

1/3 cup Parmesan cheese

1/2 cup peas, fresh or frozen

2 tbsp chopped mint

2 tbsp chopped basil

2 tbsp chopped parsley

1/2 tsp. lemon zest

Assembly
1 cup mozzarella cheese, cut into 1.5 cm cubes

1/2 cup all-purpose flour

3 large eggs, beaten

2 cups Panko breadcrumbs

Canola oil, for frying

asparagus salad
10 asparagus spears

2 cups watercress

1 avocado, sliced

1 cup cherry tomatoes, halved

1/4 cup roasted hazelnuts

1 tbsp. Parmesan cheese

2 tbsp olive oil

Preparation
Risotto
1. In a large saucepan, sauté onion, celery and garlic in olive oil for about 2 minutes.

2. Add rice and cook for 1 minute, stirring to coat well. Add white wine and reduce almost completely.

3. Add the broth, one ladle at a time, stirring frequently until the liquid is completely absorbed between each addition. Repeat until no liquid remains.

4. Finally add Parmesan cheese, peas, herbs and lemon zest. Adjust seasoning and remove from heat. Pour the risotto onto a large baking sheet, cover and refrigerate for one hour.

Assembly
1. Heat oil in deep fryer to 350°F.

2. Place flour in one bowl, eggs in a second bowl and bread crumbs in a third bowl.

3. Take each cube of mozzarella cheese and coat with risotto to form balls (about the size of a golf ball). Flour each arancini, dip in egg mixture and finally coat with Panko.

4. Fry in oil for about two minutes, until golden brown. Drain on paper towels.

Asparagus Salad
1. Break off the tough ends of the asparagus by hand. Using a peeler, slice asparagus lengthwise. Place in a large bowl with the remaining ingredients. Season with salt and pepper and serve with hot arancini.