Crab & Corn Arancini with Creamy Roasted Tomato & Red Pepper Sauce

Instructions

1. Basic Risotto
2. Heat chicken stock and water in a pot and set aside. In a heavy bottom pot over medium heat add the butter and olive oil. Add the onion and garlic and cook until onions are translucent, do not brown. Add the rice and cook for about 2 minutes until rice has a light toasted aroma. Add the wine and allow reducing almost completely. Slowly add the stock about ½ cup at a time stirring frequently. Allow the stock to be fully absorbed before adding additional. Continue this process until all of the liquid has been used and/or the rice has a tender yet slightly al dente texture. Transfer to a sheet pan and cool under refrigeration.
3. Crab and Corn Filling
4. Add the butter to a sauté pan over medium heat. Add the corn, shallot and garlic. Cook until the corn is soft and cooked through. Allow to cool. Combine with cheese and basil then add the crab, gently folding to combine.
5. To Make the Arancini
6. Using a portion scoop (2-3oz) fill the cup by about 2/3rd and press with finger to form a dimple in the center (not all the way to the bottom). Fill with about 2 tablespoons of the corn and crab mixture. Cover with risotto and form into a ball, making sure to seal the crab mixture in the center. Dredge lightly with flour, dip into the egg and then coat in the breadcrumbs. Fry until golden brown and heated through.
7. Roasted Tomato and Red Pepper Cream Sauce
8. Heat the EVOO in a sauté pan over medium heat and add the onion, ginger and garlic. Cook until the onions are translucent and fragrant. Add the tomatoes and peppers and cook until almost all of the liquid has been absorbed. Add the tomato paste and cook until the paste begins the turn a darker, deeper red, about 2 minutes. Add the white wine and cook until almost evaporated. Add the chicken and cook until reduced by 2/3rd. Transfer to a blender and puree until smooth. Add the cream and hold warm until needed