Momma’s Risotto
Momma’s Risotto
    For Momma’s Risotto:
    1. In a large saucepan melt ¼ cup butter. On high, heat brown mushrooms. Remove from pan and set aside. In the same pan, add 2 tablespoons butter and sauté onion until soft and translucent. Do not brown.) Add mushrooms back into pan. Add rice and stir until butter is absorbed. Add broth, a little at a time. Don’t let rice get too dry or sticky. Cook 30 to 35 minutes over low heat, stirring constantly. Add broth as needed. When done, just before serving, add ¼ cup butter. Mix well and add Parmesan cheese. Risotto should be creamy. Serve in shallow plate or bowl with more Parmesan on top. Serves 4.
    For Papa’s Sicilian Arancini:
    1. In a large bowl, mix together risotto, Parmesan, cream, parsley and egg yolk. Slice cheese into small cubes. Scoop up about 3 tablespoons of the risotto mixture and, with your hands, pack it firmly around a 3-4 cubes of cheese forming a ball, 2-3 inches in diameter. Repeat until risotto is used up. In three separate bowls, place the flour, egg wash, and breadcrumbs. Roll Arancini in the flour, dip in the egg wash, and roll in breadcrumbs. Chill balls about 2 hours before frying. Fill a pot with 3 inches of vegetable oil. Heat oil over medium-high heat until temperature reaches 375 degrees. Deep-fry Arancini one at a time until browned, about 1-2 minutes. Using a slotted spoon, transfer to paper towels to drain. When all are fried, bake at 400 degrees for about 10 minutes (for cheese to melt inside.) Spoon tomato sauce on a plate and place Arancini on top.