Butternut Squash and Sage Arancini

For the risotto:

• 1 small butternut squash, peeled, seeds removed, and cut into cubes, (processed yield should be about 1 pound)
• 4 cups chicken or vegetable stock
• 2 Tbsp Brightland Feast Olive Oil
• 1 small yellow onion, finely minced
• 2 cloves garlic, finely minced
• 1 cup arborio rice
• 1 tsp salt
• Freshly ground black pepper
• ½ cup finely grated Parmigiano Reggiano
• 1 tsp finely chopped sage

To make the arancini:

• ¾ cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• Salt
• Freshly ground black pepper
• 3 oz fresh mozzarella cheese, cut into small cubes
• About 5 cups neutral oil, for frying
• About 15 to 20 sage leaves, optional, for garnish

Make the Risotto

1. In a pot that can fit a steamer basket, bring two inches of water to a simmer over medium heat. Set the steamer basket in the pot and place the squash in it. Cover and let steam until completely soft and tender. There should be no resistance when pricked with a fork, about 20 to 25 minutes. Use a fork or masher to mash the squash until mostly smooth.
2. In a small pot over medium heat, heat the chicken stock and keep at a simmer. 
3. While the chicken stock is heating, heat a sauté pan over medium heat and add the Feast Olive Oil. Once the oil shimmers, add the onion and cook until translucent and softened, about 6 to 8 minutes. Add the garlic and cook for one minute. Stir in the arborio rice and let toast for one minute. 
4. Use a ladle to add the hot stock to the rice, stirring constantly with a wooden spoon after each addition. Once the stock has been absorbed, continue the process of adding more stock, stirring, and letting it absorb until the rice is cooked, but still al dente. Remove from the heat and season with salt and black pepper. Stir in the mashed squash, Parmigiano Reggiano, and sage. Taste for seasoning. 
5. Transfer the risotto to a sheet pan and spread it evenly. Let cool until tepid to the touch, then cover and transfer to the fridge to chill for at least 4 hours.

Prepare the Arancini

1. Once the risotto has completely chilled, begin forming the arancini. Use a ¼ cup measuring cup to scoop up the risotto. Flatten the rice into a patty in the palm of your hand and place a cube of mozzarella in the center. Bring the edges together over the cheese, making sure it’s completely covered, and roll into a ball. Place on a parchment-lined sheet pan and continue with the rest of the risotto. You should get around 15 to 16 balls. Freeze the balls for 15 minutes.
2. Meanwhile, set up a dredging station using three vessels: 1) flour seasoned with salt and black pepper, 2) eggs beaten with a ¼ cup of water (add more water if needed) and seasoned with salt and black pepper, 3) panko breadcrumbs seasoned with salt and black pepper.
3. Dredge the balls, one at a time, in flour, then in the egg mixture and then in the panko breadcrumbs shaking off the excess at each step. Place on a parchment-lined sheet pan and continue with the rest. Don’t worry if they’re a bit messy, you can reshape them right before frying. Place in the freezer while you heat the oil. 
4. In a large pot, heat the oil over medium heat until it registers 350°F on an instant-read thermometer. 
5. Set a wire rack over a sheet pan. 
6. Once the oil is almost at temperature, remove the balls from the freezer. This is a good time to reshape them into a neat ball as they will be firm enough to handle. 
7. Use a slotted spoon or spider strainer to carefully drop the balls into the hot oil. Fry in batches, being careful not to overcrowd the pot, until nicely golden and evenly browned all over, 6 to 8 minutes. Set aside on the prepared sheet pan and season with salt immediately. 
8. Once all the arancini are fried, fry the sage leaves in the same hot oil, about 30 to 45 seconds until crisp but not overly darkened. Use a slotted spoon or spider strainer to remove and set aside.
9. Garnish the arancini with fried sage and enjoy immediately.