Incredible Arancini

Melt 2 tablespoons butter in a large skillet. Sauté the onion and garlic until translucent. Add the arborio rice and salt; let it toast a bit to turn lightly golden brown.

Add the wine; let it sizzle out. Add the broth, about one cup at a time, stirring gradually as you let it simmer. We want the liquid to be absorbed slowly after each addition. This process will take about 15-20 minutes and you’ll be left with something that looks like slightly creamy rice.

Add the remaining 2 tablespoons butter, Parmesan, lemon zest, cream, and pepper to taste. IT’S DELICIOUS ALREADY. Try not to eat the whole thing.

Spread the risotto onto a baking sheet lined with parchment paper. Chill for about an hour.

Take a small piece of the chilled risotto and press it into your palm. Tuck a cube or two of mozzarella cheese in there, and wrap the risotto around it into a ball.

Dip the balls into the flour (shaking off excess), then the eggs, then the panko.

Heat the oil (3-5 cups depending on pan size) over medium high heat. When the oil is hot (350 degrees is ideal if you have a thermometer), add the arancini. It should bubble a bit and start to turn golden brown. Flip and brown on the other side.

Place on paper towel lined plates to drain excess oil. Sprinkle with salt. Dip in your sauce of choice and OH MY GOODNESS they are so so so good. Your efforts paid off.