Pumpkin Arancini

Heat olive oil in a large skillet over medium. Add in the shallots and cook until translucent, about 5 minutes. Add in the Arborio rice and stir to coat in the olive oil. Cook for 3-5 minutes, until the outer edges of the rice are translucent. Add in the garlic and cook for about 1 minute.

Deglaze with the white wine. Stir occasionally until all the wine is absorbed into the rice.

Pour the chicken broth and water into a pot over medium heat. Use a ladle to scoop some of this mixture into the rice mixture, going one at a time until each ladle of broth is fully absorbed into the rice. Repeat this process for about 30 minutes, testing for doneness along the way. The risotto should be creamy and thick. Taste and season with salt and pepper. Add in the pumpkin puree and Parmesan cheese and stir into the risotto.

Remove the risotto from the heat and set it aside to cool. Once cool enough to handle with your hands, take 1 tbsp portions of risotto and flatten it in your hand. Place a mozzarella cube in the middle and roll the risotto into a ball around the mozzarella. Repeat with the rest of the risotto.

Set up a dredging station with 3 bowls: 1 of the flour, 1 of the eggs (beaten), and 1 of the Italian breadcrumbs. Coat each risotto ball in the flour, then the eggs, then the breadcrumbs.

Heat vegetable oil in a large deep-sided pan over medium high. Once the oil is 350 degrees F, carefully place in a few of the risotto balls. Fry on all sides until they’re deep golden brown. Remove and set on a paper towel-lined plate, and repeat until all the risotto balls are done. Enjoy immediately!