Pumpkin Arancini And Cocoa Nib Aioli

Name: Pumpkin Arancini And Cocoa Nib Aioli
Ingredients: 1 cup arborio rice; 1/2 cup panko break crumbs; 1/4 cup grated parmesean cheese; 1/2 cup flour; 1 cup diced pumpkin, sautéed; 1/4 cup onion, minced; 2 eggs; olive oil; 1/8 cup dry white wine; 4 cup white chicken stock; 1/8 cup cocoa nibs, finely chopped; 1/2 bunch chives; 1 cup sour cream or creme fraiche

Strommer|Oct. 24, 2014 11:02 am EST

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Chef Nina Compton, “Top Chef New Orleans” alum, Saint Lucia’s culinary ambassador and island native, has created a menu that highlights Saint Lucia’s most notable food, chocolate.

Servings

4

Ingredients

1 cup arborio rice
1/2 cup panko break crumbs
1/4 cup grated parmesean cheese
1/2 cup flour
1 cup diced pumpkin, sautéed
1/4 cup onion, minced
2 eggs
olive oil
1/8 cup dry white wine
4 cup white chicken stock
1/8 cup cocoa nibs, finely chopped
1/2 bunch chives
1 cup sour cream or creme fraiche

Directions

Sweat the onion in the olive oil until translucent, add rice and gently stir to coat the grains, keep stirring for about one minute to toast the grains. Add wine and reduce heat, add 1/3 quart of stock, stir until most of the liquid is absorbed, repeat the process until the rice is cooked through, season with salt, remove from heat, add pumpkin and cheese, and season. Spread on a lined sheet. Cool. Once cool, mold mixture into 1.5 tablespoon-sized balls. Set up the standard breading procedure in bowls (flour, beaten egg with milk, crumbs). Dredge each arancini ball in flour to evenly coat all sides. Tap off excess flour, roll in egg wash, roll in panko bread crumbs, covering it completely. Refrigerate until ready to fry.
Combine all the ingredients and put aside.