risotto, arancini, and Giuseppe — Les Petites Gourmettes

Ingredients

• 2 eggs
• 1 cup flour
• 2 cups panko
• About 3 cups cold risotto
• 12 bocconcini (small mozzarella balls), each cut in half
• Canola or vegetable oil, for frying
• 1 jar marinara sauce, heated
• 6 tablespoons extra-virgin olive oil, divided
• 2 shallots, peeled and finely chopped and divided in half
• 1 leek, washed well and finely chopped
• 1 garlic clove, peeled and minced
• 1 carrot, peeled and finely chopped
• 8 to 10 cherry tomatoes, chopped
• 2 zucchini, finely chopped
• 1 celery stalk, finely chopped
• 1 red and 1 yellow bell pepper, each finely chopped
• 3 tablespoons minced fresh herbs, such as thyme, chives, parsley, and basil
• Salt and freshly ground pepper
• 16-ounce box Vialone Nano or Carnaroli Italian rice
• 5-6 cups vegetable broth
• 1/4 cup grated Parmesan cheese
• 4 tablespoons unsalted butter, room temperature