Jalapeño, Corn and Cheddar Arancini

Learn how to make Jalapeño, Corn and Cheddar Arancini Recipe by SheKnows Food Expert, Liren Baker. 6 servings Jalapeño, Corn and Cheddar Risotto Ingredients: • 1/2 tablespoon butter • 1 leek, chopped • 1 jalapeño, seeded and diced • 1 cup corn kernels • 1 cup Rice Select Arborio Blend with Jalapeño • 1/2 cup dry white wine • 4 cups chicken stock, heated • 1/2 cup cheddar cheese, finely grated • Kosher salt and freshly ground pepper, to taste Ingredients for Arancini: • 2 cups prepared risotto • 1 egg, beaten • 1 1/2 cups panko breadcrumbs • 1/2 cup Parmegiano-Regianno cheese, grated • 1 cup shredded cheddar cheese Instructions: 1. In a deep-sided sauté or sauce pan, melt the butter over medium heat. 2. Sauté the leeks, jalapeño and corn until the leeks are wilted. 3. Add the Rice Select Arborio Blend with Jalapeño, stirring until the rice is coated and translucent. 4. Add the wine, and cook until it is evaporated. 5. Stir in 1 cup of chicken stock and allow to simmer 6. When the stock is absorbed, add another cup, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. 7. Stir in the cheese and season to taste. 8. Refrigerate overnight 9. Combine the risotto and egg in a bowl. 10. Combine panko breadcrumbs and Parmesan cheese in another deep-sided bowl. 11. Using a standard size ice cream scoop, form a ball of the risotto mixture. 12. Insert about a teaspoon of cheddar cheese in the center and form the ball around it, using your hands (it helps to wet the palm of your hand so it does not stick). 13. Drop the risotto ball in the breadcrumb mixture and coat well. Repeat until all the risotto balls are formed. 14. Allow to sit in the refrigerator uncovered to dry out while you preheat the oil. 15. Preheat canola or peanut oil in a deep fryer or a small sauce pan (at least two inches of oil for latter) to 350°F. 16. Carefully drop the arancini in the oil one or two at a time, gently rotating to ensure even browning, about 4-6 minutes. 17. When golden brown, remove from oil and allow to drain/rest on paper towels. 18. Serve immediately.