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Rich, vanilla scented risotto is formed into lightly fried rice balls with a sweet bite of roasted butternut squash tucked in the middle. These delightful bites are surprisingly easy.

INGREDIENTS

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Fall Farro Risotto

Smoked Serrano Cranberry Chutney

Spiced Vanilla Tomato Jam

For the butternut squash risotto: Preheat oven to 375 degrees. Toss butternut squash with 3 Tbsp. olive oil and the lemon juice and honey powder. Transfer to a baking sheet and cook for 20 min. or until fork tender; let cool on baking sheet. In a wide saute pan over medium heat, cook shallots and garlic in remaining olive oil; before they start to brown, add wine and simmer to reduce by about a third. Add rice and stir to coat. Add 1 cup stock, bring to a simmer and stir constantly. Once stock is absorbed, add 1/2 cup more and stir until absorbed. Repeat until all stock has been used and rice is al dente, 15 to 20 min. Remove from heat and stir in vanilla paste and coconut milk powder; let cool.

For the fried rice balls: Scoop up a ball of rice mixture, nestle a cube of squash in the middle and close to form a stuffed ball. Gently roll rice ball in bread crumbs to cover. Add enough oil to a high-sided skillet to submerge rice balls; heat to 350 degrees. Fry rice balls in small batches until golden brown, maintaining 350-degree temperature. Transfer to a paper towel-lined plate. Combine salt, pepper, and sage in a small bowl; lightly sprinkle over the rice balls.

Absolutely amazing served warm with the Smoked Serrano Cranberry Chutney for dipping.

ITEMS IN THIS RECIPE

Honey Powder

219

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Madagascar Vanilla Bean Paste

149

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Coconut Milk Powder

96

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Sel Marin de Guerande Grey Sea Salt

53

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Black Tellicherry Peppercorn

75

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Rubbed Sage

105

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