Ingredients:

  • 1 large (approx. 700g) Butternut Squash, peeled and diced
  • 1 tbsp (15 ml) Olive Oil, plus more for roasting
  • 1 small White Onion, finely minced (approx. 100g)
  • 2 cloves Garlic, minced
  • 5 cups (300g) Arborio Rice
  • ½ cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 4 cups (950 ml) Low-Sodium Chicken or Vegetable Stock, warmed
  • ¼ cup (35g) Fresh Parmesan Cheese, finely grated
  • 2 tbsp (30g) Unsalted Butter
  • 2 tbsp Fresh Sage, finely chopped
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • 1 cup (120g) All-Purpose Flour
  • 3 large Eggs, lightly beaten
  • 2 cups (180g) Panko Breadcrumbs
  • 4 cups (1 litre) Neutral Frying Oil (e.g., Canola, Rapeseed, or Sunflower)
  • ½ cup (120 ml) Quality Balsamic Vinegar
  • 2 tbsp (30 ml) Pure Maple Syrup (Grade A Dark Robust)

Instructions:

  1. Roast the Squash: Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender. Mash or blend into a smooth purée (you will need about 1 cup/240g of purée).
  2. Sauté Aromatics: Heat 1 tbsp olive oil in the Dutch oven over medium heat. Sauté the minced onion and garlic until soft and translucent (3–4 minutes). Stir in the chopped sage.
  3. Toast the Rice: Add the Arborio rice and toast for 1 minute until the edges look slightly translucent.
  4. Deglaze: Pour in the white wine and stir until completely absorbed.
  5. Cook the Risotto: Add the warm stock one ladleful at a time, stirring constantly and only adding the next ladle once the liquid is fully absorbed. Continue until the rice is creamy and al dente (approx. 20 minutes).
  6. Finish and Chill: Stir in the butternut squash purée, unsalted butter, Parmesan cheese, remaining salt, and pepper. The mixture should be very sticky and firm. Spread the risotto mixture onto the parchment-lined baking sheet in a thin layer. Chill in the refrigerator for a minimum of 2 hours.
  7. Shape the Arancini: Using a tablespoon or small ice cream scoop, roll the chilled risotto mixture into firm 1.5-inch (4 cm) balls.
  8. Set up the Breading Station: Place the flour, beaten eggs, and Panko breadcrumbs in separate shallow dishes.
  9. Dredge: Working in batches, roll each ball first in the flour (shaking off excess), then dip in the egg wash, and finally coat thoroughly in the Panko breadcrumbs. Press the Panko firmly onto the surface to ensure a complete crust.
  10. Heat the Oil: Pour the frying oil into the heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), monitoring carefully with a thermometer.
  11. Fry: Gently lower the arancini into the hot oil, working in batches of 4-5 to avoid overcrowding and dropping the oil temperature. Fry for 4–5 minutes, turning occasionally, until the crust is deep golden brown and crisp.
  12. Drain: Remove the arancini with a slotted spoon and place them immediately onto the wire cooling rack. Sprinkle lightly with salt.
  13. Make the Glaze: While the arancini are draining, combine the balsamic vinegar and maple syrup in a small saucepan. Bring to a simmer over medium heat and reduce until the mixture coats the back of a spoon (approx. 5–7 minutes).
  14. Serve: Arrange the arancini on a platter and drizzle generously with the warm maple-balsamic glaze. Serve immediately.