Galbani® Butternut Squash Arancini - Donatella Arpaia | Restaurateur & TV Chef | Recipes & Food

Ingredients

• 2 ½ cups Homemade or low-sodium chicken stock
• 2 tbsp. Extra virgin olive oil, divided
• 1 cup Butternut squash, finely diced
• ½ Small onion, finely diced
• 1 Garlic clove, finely diced
• ½ cup Arborio rice
• 1 tbsp. Red pepper flakes (reserve extra for garnish)
• 1 tbsp. Sage, finely chopped
• ½ cup Galbani Parmesan cheese, grated
• 2 tbsp. Unsalted butter
• 1 cup Galbani Premio Mozzarella, shredded
• 2 Eggs, whisked
• 1 ½ cups Finely ground breadcrumbs (use gluten-free version to make gluten-free arancini)
• Canola oil for frying
• 1/3 cup Honey, warmed
• Kosher salt and freshly ground black pepper to taste