Arancini with chicken filling

Ingredients:

Risotto

• 1.5 cups frozen corn
• 1 tbsp. grated parmesan
• 2 tbsp. l. olive oil
• 2 tbsp (30 g) butter, room temperature
• 2 shallots, chopped
• 1 clove garlic, minced
• 0.5 tsp salt
• 1 tbsp. arborio rice
• 1 cup white wine
• 2 and 1/4 cups lightly salted chicken broth
• 3/4 tsp chopped rosemary

Arancini

• 0.5 cups flour
• 0.5 tsp salt
• 2 eggs, room temperature
• 1 tbsp. panko breadcrumbs
• 0.5 cup corn flour
• 1 chicken sausage with apple chunks, cooked and cut into 28 cubes
• Vegetable oil, for deep-frying
• 1 can marinara sauce, warmed, for serving (optional)

Preparation:

1. RisottoIn a food processor, puree the corn and Parmesan until smooth. Heat a 3.5-quart Dutch oven over medium-high heat. Add the olive oil and butter and melt. Add the shallots and garlic; cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Season with salt and stir in the rice; cook for 1 minute.
   
   Pour in the wine and reduce heat to medium; cook, stirring, until the wine is almost completely absorbed. Then stir in the chicken broth and rosemary; cook, stirring frequently, until the rice is tender but not mushy, 15 to 20 minutes. Stir in the cornmeal.
   
   Note
   
   For a quicker recipe, you can substitute creamed corn for the cornmeal. Simply stir the Parmesan cheese into the creamed corn and add it to the risotto..
2. Place the risotto on a parchment-lined baking sheet. Cool to room temperature, then cover with plastic wrap and refrigerate.
3. AranciniPrepare a breading area with three shallow bowls. In one bowl, combine the flour and salt. In another bowl, beat the eggs. And in a third bowl, combine the panko and cornmeal. Then, using a 1-tbsp ice cream scoop, scoop out the risotto and form a ball. Press a piece of chicken sausage into the center of the ball, then roll the ball to enclose the meat. Dredge the ball in flour, then dip it in egg, and finally, roll it in breadcrumbs, coating it completely. Place it on a rimmed baking sheet and continue forming the remaining risotto arancini in the same manner.
4. Pour 2 inches of vegetable oil into a medium saucepan. Heat it over medium-high heat until a deep-fry thermometer registers 350°F (175°C). Fry the arancini in batches of 5-6, lowering them into the oil with a slotted spoon. Fry until golden brown, 3-4 minutes. Transfer the cooked arancini to a baking sheet lined with paper towels.
5. Serve the arancini warm and dip them in marinara sauce if desired. Another cocktail party appetizer option is Crostini with Roasted Brussels Sprouts.