Arancini with Spicy Dipping Sauce

• Add the chicken broth to a saucepan and bring to a simmer on medium heat.
• Add olive oil to a large heavy skillet on medium heat.
• Add the onions for 5-6 minutes until just translucent, stirring often.
• Add in the garlic, stir and cook for 30 seconds until fragrant.
• Add in the rice, stir to coat and cook for 3 minutes, stirring frequently, until just translucent, but not toasted.
• Add in the white wine and stir well until well mixed.
• Cook for 4-5 minutes or until the wine has just evaporated.
• Add in the simmering chicken broth ½ cup at a time.
• Stir it in well and let it cook until the liquid is gone, stirring constantly.
• Add in the remaining chicken broth in ½ cup increments, cooking until evaporated each time until all the chicken broth has been added.
• Add in salt, black pepper and stir well then remove from heat and stir in the Parmesan cheese.
• Remove the pot from the heat, remove rice to a large mixing bowl and let rice cool for 20 minutes.
• Add egg to the cooled risotto and stir well to combine.
• Using a 2 tablespoon sized cookie scoop, scoop the rice into your hand, flatten and place the cube of mozzarella into the middle of it.
• Wrap the rice around the cheese and roll slightly to seal.
• Add the rice balls to a baking sheet lined with parchment paper.
• Refrigerate for 20 minutes.
• Make a dredging station, one bowl with flour, one bowl with the egg and milk beaten together and a third bowl with breadcrumbs and parmesan cheese mixed together.
• Dip the rice balls in the flour to coat, then in the egg mixture and finally in the breading bowl.
• Place back onto the baking sheet.
• Heat 3" of vegetable oil in a dutch oven and heat to 350 degrees.
• Fry the balls for 4-5 minutes until golden brown.
• Serve with spicy marinara dipping sauce.

Spicy Marinara Dipping Sauce:

• Add the tomatoes to a food processor and pulse 10-12 times until a slightly chunky but mostly smooth mixture is left.
• Set aside.
• To a large skillet add the olive oil and butter on medium heat. Add the onions and cook for 5-7 minutes until translucent, stirring often.
• Add in the garlic, stir and cook for 1 minute.
• Add tomato paste, salt, sugar and red pepper flakes to the pan, stir well.
• Cook for 2 minutes, stirring constantly.
• Add tomato puree, stir well.
• Reduce heat to a simmer and cook for 15-18 minutes until thickened.