Arancini with Pesto and Tomato Aioli

THE ARANCINI

1. Sweat Shallots, Garlic and Herbs together in a large sauce pot with 2 TB Butter and Olive Oil
2. Add Arborio Rice and toast for 2-3 minutes on medium heat
3. Deglaze pot with white wine and stir 
4. Reduce heat to low to medium, Then stir in a cup of Chicken Stock at a time to make risotto until Arborio is cooked to al dente. 
5. Stir in Butter and Parmesan Cheese until fully incorporated.
6. Spread risotto on a large baking sheet lined with parchment paper and refrigerate for at least 2 hours.
7. Once cooled, remove from fridge and with gloves on, form desired sphere shapes then set on another sheet tray with parchment paper, Freeze or cool in refrigerator for 1-2 hours
8. While Spheres are cooling, Prepare breading station. One container with Flour, another with milk and eggs and another with Panko
9. Once spheres are solid and with gloves, dip each sphere in flour then milk mixture and Panko - to double bread dip the sphere again with the milk mixture and once more with Panko then set aside on another sheet tray to obtain a crispier Arancini. Repeat this process with all Spheres
10. Once all spheres have been breaded, Place a few in an air fryer for 20 minutes at 400 degrees or in frying oil at 385 degrees.

THE PESTO

1. Combine all ingredients in a food processor and blend until fully incorporated

THE TOMATO AIOLI

1. Blend all ingredients in blender until fully incorporated

ASSEMBLY

1. Scoop a spoon full of Tomato Aioli on a plate in a circle.
2. Add a small scoop of pesto in the center of the aioli circle 
3. Place the hot crispy Arancni sphere on top the pesto dollop.
4. Add a pesto dollop on top the Arancini and garnish with a basil sprig