Ingredients
F
For the Risotto
A
⅔ cup Arborio rice
s
½ small onion, diced
d
⅔ cup dry white wine
c
6 cups chicken stock, warmed
l
3 large onions, chopped root to stem, and caramelized
g
¾ cup grated parmigiano reggiano
b
2 tbsp butter
F
For the Batter/fry
l
8 oz low moisture mozzarella, grated
f
1 cup flour
e
3 eggs
I
1 cup Italian bread crumbs
v
40 oz vegetable oil(to fry)
F
For the Sauce
o
2 cloves of garlic, paste
C
5 Calabrian chiles, deseeded/pasted
C
2 tbsp Calabrian chili oil from jar
s
¾ cup sour cream
M
⅓ cup Mayo
b
⅓ cup buttermilk
c
⅓ cup chives, chopped
p
⅓ cup parsley, chopped
s
salt, pepper to taste
Directions
1
For the Sauce:
1
In a bowl, combine garlic paste, deseeded/pasted Calabrian chiles, Calabrian chili oil, sour cream, mayo, buttermilk, chives, parsley, salt, and pepper. Mix well and set aside.
2
For the Caramelized onions:
1
Peel the onions and cut them into thin slices. You can either use a sharp knife or a mandoline slicer for consistent thickness.
2
In a large skillet or frying pan, heat 2-3 tablespoons of avocado oil over medium heat. Avocado oil has a high smoke point, making it suitable for caramelizing.
3
Add the thinly sliced onions to the heated oil. Make sure the pan is large enough to allow the onions to spread out evenly.
4
Stir the onions to coat them in the avocado oil. Allow them to cook over medium heat, stirring occasionally to prevent sticking.
5
After about 10-15 minutes, reduce the heat to medium-low. Caramelizing onions is a slow process that requires patience.
6
Continue cooking the onions, stirring occasionally to ensure even caramelization. The onions will gradually turn golden brown and sweet as they caramelize.
7
If you notice the onions are browning too quickly or unevenly, adjust the heat accordingly. You want a slow, even caramelization process.
8
About halfway through the caramelization process, you can add a pinch of salt to enhance the flavor. Taste and adjust as needed.
9
Continue cooking the onions until they reach a rich, caramel color. This process can take anywhere from 30 minutes to an hour, depending on the heat and the desired level of caramelization.
10
Once the onions have reached the desired caramel color and sweetness, remove the pan from the heat.
11
For the Risotto:
1
Tip- I recommend beginning this while the onions are halfway through the caramelization process.
2
On high heat, toast Arborio rice in a pan with a bit of neutral oil, stirring constantly until the rice becomes slightly translucent around the edges.
3
Once the rice is toasted, add the diced onion and stir for about 30 seconds until the onion is softened.
4
Pour in the dry white wine, allowing it to reduce almost completely. This step infuses the rice with a subtle wine flavor.
5
Begin the process of adding warm chicken stock to the risotto. Use a ladle to add one portion at a time, allowing the liquid to be absorbed before adding the next. Stir or toss the rice frequently during this process to encourage a creamy consistency.
6
Continue the gradual addition of chicken stock and stirring for about 20 minutes or until the rice reaches a tender, yet slightly firm, texture.
7
Reduce the heat to low, add grated Parmigiano Reggiano and butter to the risotto, stirring gently until the cheese is melted and the butter is incorporated. Taste and adjust salt levels by adding more cheese if necessary.
8
Fold in the previously caramelized onions, ensuring they are evenly distributed throughout the risotto.
9
To achieve the desired creamy and flowing texture, add a final ladle of warm chicken stock to the risotto. It should be loose but cohesive, with the sauce adhering to the rice and not separating.
10
Spread the risotto evenly onto a parchment-lined baking sheet and refrigerate for AT LEAST 1 hour to allow it to firm up. The more firm, the easier it will be to work with. If not cold after an hour, place in the freezer. The more you make, the more time it will need to chill
11
For the Breading and Frying:
1
Spread grated mozzarella evenly across the chilled risotto.
2
With your hands, form "mozzarella sticks" by gently shaping the mixture into elongated forms.
3
Coat each mozzarella stick in a layer of flour, ensuring even coverage.
4
Dip the floured stick in beaten egg, providing a binding layer.
5
Coat the stick in a layer of Italian bread crumbs, creating a crispy outer layer.
6
Deep fry the coated mozzarella sticks in vegetable oil at 375°F until they achieve a golden-brown color. Drain them on a wire rack and sprinkle with salt immediately.
7
For the Serving:
1
Arrange the Mozzarella Risotto Sticks on a serving platter and serve alongside the prepared Calabrian Chili Ranch Sauce
2
Eat as many as humanly possible :)
