Pesto Arancini with Tomato Basil Sauce

Directions

1. For the risotto: In a medium pot over low, bring stock to a low simmer and keep covered on a back burner until needed.
2. Heat the oil with 1 tablespoon butter in a 4-5 quart heavy saucepan over medium-high heat until foam subsides, then sauté onions, stirring, until softened, about 5 minutes.
3. Add rice and cook, stirring, 1 minute to coat each grain with the butter/oil.
4. Add the white wine and stir until absorbed.
5. Lower the heat to medium, ladle in 1 cup of the warm stock and cook, stirring, until absorbed.
6. Continue simmering and adding ½ cup stock at a time, stirring frequently and letting each addition absorb before adding the next, until rice is just tender and creamy, about 25-30 minutes from when you start adding the stock. (you may or may not use all the stock.)
7. Remove from heat and stir in remaining tablespoon butter, the ¼ cup parmesan and salt and pepper to taste.
8. Spread the risotto on a sheet pan and let cool completely then cover with plastic wrap and refrigerate until chilled, at least 2 hours or up to 3 days.
9. For the quick tomato sauce: In a medium saucepan over medium heat, stir together the olive oil and the creamy garlic sauce until fragrant, about 1 minute.
10. Add the crushed tomatoes, salt, pepper and crushed red pepper.
11. Reduce the heat to low, cover and simmer uncovered for 20 minutes.
12. Remove from the heat then stir in the basil pesto. Sauce can be made several days ahead and reheated or frozen up to 3 months.
13. To form the arancini: in a large bowl, combine the cooked, chilled risotto with the 2 tablespoons basil pesto, the 2 tablespoons parmesan and the egg yolk. Add a pinch each of salt and pepper if needed.
14. Cut the fontina into 16 even cubes. Put the flour, beaten egg and breadcrumbs in 3 separate shallow dishes and have a small parchment lined sheet pan ready.
15. Divide the risotto mixture into 16 even portions, about 2-3 tablespoons each.
16. Take one portion, flatten it slightly in the palm of your hand and add a small dab (about 1/8 teaspoon) of the remaining tablespoon of pesto.
17. Place a cube of cheese in the center and pack the rice around the cheese to fully encase.
18. Roll the rice ball between clean, slightly damp hands to make a nice, round shape about the size of a ping pong ball, taking care to make sure the cheese is well sealed in the rice so it won’t burst during frying.
19. Roll in the flour to fully coat, shaking off excess.
20. Roll in the beaten egg to fully coat, letting excess drip off.
21. Roll in the breadcrumbs, patting lightly to adhere and rounding off between your palms.
22. Place on the prepared sheet pan and repeat with the remaining risotto balls. Wash your hands after every 3-4 to make the process easier.
23. Cover the pan with plastic wrap and chill thoroughly, 2-24 hours (or freeze for 30 minutes.)
24. To fry the arancini: place a wire rack in a sheet pan and set aside until needed. Gently reheat the tomato sauce over low on a back burner.
25. Pour 3-4 of vegetable oil into a deep pot. The arancini should move freely in the oil. Heat the oil over medium-high heat until it registers 350-360°F on a deep-fry thermometer.
26. Gently add 4-6 arancini to the hot oil and fry in batches, without crowding, until evenly golden brown, 4-5 minutes, turning gently to brown on all sides and monitoring the temperature, increasing and lowering the heat to maintain 350-360°
27. Using a slotted spoon, remove the arancini from the oil and place on the wire rack to drain. (If desired, transfer the sheet pan to a 300°F oven to keep warm while you fry the remaining arancini.)
28. Make sure the oil comes up to 375°F before frying the next batch. Continue frying the remaining arancini.
29. Transfer the warmed tomato sauce to a serving bowl, drizzle a little basil pesto on top and place on a serving platter.
30. Transfer hot arancini to the serving platter, garnish with a sprinkle of grated parmesan and chopped basil and serve with the warm tomato basil sauce.