Our Ohio Recipe: Pumpkin Arancini Balls
Risotto and pumpkin combine for deep-fried appetizer perfection.
Ingredients
- 1 ounce butter
- 1 ounce Spanish onion, diced
- 7 ounces Arborio rice
- 1/2 cup white wine
- 4 cups chicken stock
- 3/4 cup Parmesan cheese, grated
- 1/4 cup pumpkin, cubed
- 1 ounce pumpkin seeds
- Salt and pepper, to taste
- 7 ounces all-purpose flour
- 2 eggs
- 7 ounces Japanese panko bread crumbs
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