Crispy Boursin Arancini Recipe

Risotto

1. Bring the stock to a simmer in a medium-sized pot over high heat. Reduce the so that it stays at a low simmer.
2. Melt the olive oil and butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until it is soft and just starting to brown, about 5-7 minutes. Add the garlic and cook for 1 minute more. Add the arborio rice to the large pot with the onions and butter and cook for 1 minute, stirring frequently. Add the wine to the pot and stir until it has been mostly absorbed.
3. Add a ladle full of the hot broth to the pot with the rice and stir well. Continue stirring occasionally until it has been mostly absorbed, about 1-2 minutes. Continue adding the broth, one ladle at a time waiting until most of the broth has been absorbed by the rice before you add more. Stir the rice a few times between each addition of broth. The risotto is cooked when the rice is soft but not mushy ... think al dente pasta.
4. When the risotto is soft, remove the pan from the heat and stir in the parmesan cheese. Season to taste with sea salt and pepper. Pour the risotto onto a rimmed baking sheet and spread it out evenly. Place it in your fridge to cool. Once it has cooled completely you can begin making the arancini.

Arancini

1. Remove the cold risotto from the fridge. Gather a small bit in your hand, (you can make them as large or small as you like) and press a small piece of Boursin cheese into the middle. Roll the risotto into a ball. Note: this process is a little less sticky if you have damp hands. Place the rolled balls onto a baking sheet.
2. Once all the risotto has been rolled into balls, set up 3 shallow bowls. Fill one with flour, sea salt, and pepper and mix it together. Fill another with the eggs whisked with a splash of water. And fill the last bowl with panko.
3. Dip each risotto ball first in the flour, next in the egg and finally in the panko. Keep one hand for the flour and panko and the other for the egg. Work with 3-4 balls at a time to speed things up. Place the panko-coated balls back onto the baking sheet.
4. Place the vegetable oil in a small pot with high sides over medium-high heat. You want there to be at least 3 inches of oil - add more as needed. Attach an oil thermometer to the side. When the temperature reaches 300 degrees Fahrenheit, reduce the heat to medium and let it continue to heat until it is 375 degrees Fahrenheit.
5. When the oil has reached 375 degrees carefully drop 3 balls into the pot and give it a little stir. Cook the balls for 1 minute, or until they are light brown. Remove the balls from the oil and place them on a wire rack (set over a baking sheet for less mess.) Repeat until all the balls are cooked. Serve immediately.

Make ahead

1. The arancini can be made up to 3 days in advance and kept in a covered container in your fridge or frozen for up to 1 month. Re-crisp the arancini in a 400-degree oven for about 15 minutes from the fridge or 20 minutes from the freezer.