For the rice:
– 2 tablespoons butter
– 2 tablespoons olive oil
– 1 white onion, chopped
– 1 teaspoon crushed chili flakes
– 1 teaspoon salt
– 2 cups arborio rice
– 1/2 cup dry white wine
– 4 cups chicken or vegetable broth
– 1/2 cup cold butter, cubed
– 1 Louis Cyr cheese two years, grated
– 1/4 cup fresh chives, chopped
– Freshly ground pepper
For the arancini:
– Cooled rice
– Bergeron Cheese Curds (about 10 depending on size)
– 1/2 cup all-purpose flour
– 2 beaten eggs
– 1 cup breadcrumbs (Italian and Panko)
– Canola oil
For the mayonnaise:
– 1/2 cup mayonnaise
– 1 tablespoon tomato paste
– Green hot sauce to taste
In a medium saucepan over medium heat, sauté the onion with the crushed chili flakes and salt in butter and olive oil.
When the onion is translucent, add the rice and sauté for 2 minutes.
Deglaze with white wine, sauté for another 2 minutes, then add the broth.
Bring to a boil, cover, and simmer on low heat for 16 to 18 minutes.
Once the rice is cooked, add the cold butter cubes, stirring vigorously, then add the Louis Cyr cheese, chives, and pepper. Mix until the cheese is well melted.
Taste and adjust seasoning if needed.
Let cool.