Pecan, Butternut Squash and Provolone Arancini
Naturally sweet pecans combine with butternut squash and parmesan – coated in bread crumbs and lightly fried – for a tasty dish.
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Ingredients
- 1 tablespoon olive or pecan oil + 2 teaspoons olive or pecan oil, divided
- 1 tablespoon unsalted butter + 1 tablespoon unsalted butter, divided
- 2 shallots, minced
- 1 cup carnaroli rice*
- 1 teaspoon kosher salt + 1 teaspoon kosher salt, divided
- 1/2 cup white wine
- 4 cups vegetable stock
- 1 cup roasted butternut squash (2 cups raw)
- Pinch ground black pepper
- 1/4 cup toasted pecan pieces –
- 1/2 cup grated parmesan cheese
- 4 ounces provolone, cut into 1/2-inch cubes
- 1/2 cup AP flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons pecan pieces
- 2 cups vegetable oil
- Kosher salt, to taste
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