Matchbox Vintage Pizza Bistro’s arancini with tomato sauce

Adapted from vice president of culinary innovation Jim Drost. 5 cups chicken broth 2 tablespoons extra virgin olive oil 1 small Spanish onion, diced 2 cloves garlic, minced 18 ounces Arborio rice 1⁄2 cup white wine, unoaked 4 ounces (1 stick) cold, unsalted butter, cubed 2 1⁄2 cups grated Grana Padano cheese, plus more for serving, if desired 8 ounces shredded mozzarella cheese

Kosher salt and ground white pepper, to taste

Buttermilk, for coating

Panko breadcrumbs, for coating

Tomato sauce (see recipe), for serving

Pecorino Romano, for serving

Fresh basil leaves, for serving

Canola oil, for frying

1. Using a large saucepan, bring the chicken stock to a simmer, set aside and keep hot. 2. Using a large sauté pan over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic and cook, stirring, until fragrant, about 45 seconds. 3. Add the Arborio rice and stir to coat all grains. Toast rice for one minute. Add the wine and reduce completely. 4. Gradually add the hot stock, 1 cup at a time, stirring gently and constantly, allowing each addition to absorb before adding the next. 5. Turn off heat, add the cold butter and Grana Padano gradually, stirring until incorporated. Fold in the mozzarella, season with salt and pepper, to taste. 6. Transfer risotto to a sheet pan to cool for about 30 minutes, stirring every 15 minutes. Once risotto is cool enough to hold its shape, but not cold, using an ice cream scoop or large spoon, roll the risotto into golf ball size portions. 7.

Pour buttermilk and breadcrumbs into separate small bowls. Dip the rice balls in the buttermilk and roll in breadcrumbs to coat and place on a sheet pan. Continue process with remaining ingredients and place arancini in refrigerator to chill.

8.

Using a large saucepan over medium heat, fill with 2-inches of oil and heat to 350 degrees F. Line a sheet pan with paper towels, set aside. Working in batches, so as not to overcrowd the pan, fry the arancini until golden brown, about 3 minutes. Transfer to prepared sheet pan. Repeat process with remaining arancini.

9.

To serve, place a spoonful of hot tomato sauce in the bottom of a serving bowl. Top with 3 arancini, sprinkle with Pecorino Romano and garnish with fresh basil leaves.

Makes about 40 pieces

Nutrition information per 1 piece (without tomato sauce): 129 calories, 48% calories from fat, 7g fat, 3g saturated fat, 13mg cholesterol, 12g carbohydrates, 2g total sugar, 0g added sugar, 4g protein,159mg sodium, 1g fiber

Nutrition information for 3 pieces with tomato sauce: 395 calories, 48% calories from fat, 21g fat, 9g saturated fat, 38mg cholesterol, 38g carbohydrates, 6g total sugar, 1g added sugar, 13g protein, 478mg sodium, 2g fiber