Sweet Pumpkin Arancini

Courtesy of Jay Jerrier
Cano Rosso, Dallas, TX

For Breading:
2 ounces butter
12 whole eggs
2 tablespoons chopped shallots
½ cup flour
1 tablespoon chopped garlic
4 cups panko
1½ pounds roasted pumpkin
6 ounces white wine
1 sprig rosemary
1 quart half and half
12 ounces water
¼ cup granulated sugar
¾ cup brown sugar
1 tablespoon cinnamon
1 tablespoon vanilla extract
½ teaspoon ground nutmeg
2 ounces honey

Risotto
2 pounds Arborio rice
2 ounces canola oil
30 ounces water
1 teaspoon salt

Mascarpone
5 pounds mascarpone
1 cup granulated sugar
¼ cup vanilla

In a large mixing bowl, add the mascarpone, sugar and vanilla and fold ingredients together using a rubber spatula until sugar is dissolved and all ingredients are well incorporated. Place finished product into a piping bag and using a small tip, pipe 70 small dollops (about the size of a marble) of the mixture onto a lined half sheet pan. Place in freezer to harden.

Place a large 14-inch sauté pan over high flame and add the canola oil. Once hot, add the rice and toss to coat the rice with the oil. You want to toast the rice slightly, until you can see visible specs of golden brown. Approximately 5 minutes. Once toasted, add the rice, water and salt to a 2-inch hotel pan and spread evenly along the bottom of the pan. Tightly cover with foil and place in a preheated 350 F oven for 25 minutes. Once cooked, remove from pan immediately and place on a sheet pan in the refrigerator to cool.

In a medium sauce pot, add butter, shallots, garlic and roasted pumpkin and sauté over a medium-high flame for 6 to 8 minutes, stirring often so ingredients do not burn. Add the white wine to deglaze and cook for a couple minutes. Now add the rosemary, water and half and half to the pot and simmer for approximately 15 minutes. Remove from heat, dispose of the rosemary sprig and blend, using a stick blender until a smooth textured consistency is reached. Add the remaining ingredients and stir until well incorporated. Reserve.

In a large rondo, add risotto and sauce and begin to cook risotto over a high flame. Cook for approximately 10 minutes, stirring constantly to ensure the rice does not stick to the bottom of pan. Once a thick consistency has been reached, remove from flame and sprinkle a ¼ cup of grated Parmesan over the risotto and stir to incorporate. Place on a sheet pan and smooth out evenly using a spatula. Place into a refrigerator to cool for at least 2 hours. Once mixture is cool use a No. 24 scoop and form the risotto mixture into 1½-inch-diameter balls. Using your index finger, make an indention into the ball and insert 1 dollop of the vanilla mascarpone that was prepared earlier into the center of each ball, then cover back up and form into balls. Start to bread the balls by dunking them into the egg/flour mixture then toss into the bread crumbs until evenly coated. Transfer to a lined sheet pan and cover with plastic film and store in a refrigerator.

Drop into a 350 F fryer until golden brown. Toss in sugar, brown sugar and cinnamon, then serve.

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