Arancini

Ingredients

Step 1
Melt butter over low heat, and when bubbles subside add flour and mix well, cook for three minutes, then add cream and stock, whisk gently until mixture thickens Stir into risotto mixture while both are still hot
Step 2
Pour risotto and béchamel onto a parchment or silpat lined sheet pan Let cool
Step 3
Chop olives and cheese. You can do this in a food processor, but don't over chop.
Step 4
Put about 1/4 cup of cooled rice into your palm, lay a scant teaspoon of the cheese/olive mix into the center, and close your hand to form a ball around the filling. Be careful to keep the cheese inside, or it will melt and leak out when you fry the arancini Put the formed balls on a parchment lined tray
Step 5
In a bowl mix the flout with an equal amount of water Put matzoh meal in a second bowl
Step 6
Keeping one hand dry, put one ball at a time into the flour mix, then into the matzoh meal, coating on all sides Return to the parchment lined pan
Step 7
Heat 3" oil in a large pot When oil bubbles around a wood chopstick it's ready Don't crowd the pot, I used a wide soup pot and was able to fry six at a time Let fry, turning occasionally for about nine to tem minutes until golden brown Use a slotted spoon or spider to remove them, and lay on paper towels to drain
Step 8
Serve hot with marinara sauce
Step 9
Wrap any leftover arancini well, and freeze Reheat in a 375F oven for ten to twelve minutes