3Tbsp.chopped oil-packed Calabrian chiles from a jar
2Tbsp.extra-virgin olive oil
1½tsp.finely grated lemon zest
2tsp.fresh lemon juice
1small garlic clovefinely grated
Risotto
1tablespoonolive oil
1small onionfinely chopped
1clovegarliccrushed
1cupuncooked Arborio rice
2 1/2 - 3cupsboiling chicken stock
1/2cupfrozen green peas
2ouncesfinely chopped ham
salt and pepper to taste
1/2cupfinely grated Parmesan cheese
Arancini
1eggbeaten
1eggreserved
1tablespoonmilk
4ouncesmozzarella cheesecut into 3/4 inch cubes
1/2cupall-purpose flour
1cupdry bread crumbs
1cupvegetable oil for deep frying
Instructions
Calabrian Chile Sauce:
Mix chiles, oil, lemon zest, lemon juice, and garlic in a small bowl to combine.
Risotto:
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
Arancini:
Stir the beaten egg into the cooled risotto. In a small bowl, whisk together the reserved egg and milk. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.