Orzo Arancini with Calabrian Chili

Step 1

For the orzo:

Step 2

In a medium rondo, sauté the garlic in olive oil until slightly yellow in color. Add the orzo and toast in the olive oil for a few seconds, deglaze with white wine, and completely reduce all the wine.

Step 3

Begin slowly adding the warm broth a few ladles at a time until the pasta is fully cooked.

Step 4

Once the pasta has cooked, add in the béchamel, parsley, and fresh Parmigiano cheese, stirring to combine.

Step 5

Pour the mixture into a 2-inch hotel pan and cool down for about 1 hour.

Step 6

Once cool, roll the orzo into 1 inch balls. Roll in flour, egg wash, then panko, and fry in vegetable oil until golden brown and crispy.

Step 7

For the béchamel:

Step 8

In a large sauce pan, bring milk to a simmer.

Step 9

Meanwhile, in another large sauce pan, melt the butter and whisk in the flour to form a roux, cook for 3 minutes over a low flame.

Step 10

Once the milk is simmering, add the milk to the roux and whisk frequently until the sauce is thick. Season with salt and white pepper to taste.

Step 11

For the fondue:

Step 12

In a medium pot, gently cook the garlic and shallots in olive oil for 2-3 minutes.

Step 13

Add the white wine and bring to a boil. Reduce by 1/4.

Step 14

Add the cream and bring to a simmer, slowly whisking in the gruyere cheese a little at a time until it starts getting thick and creamy.

Step 15

Season the fondue with salt and pepper then fold in the Calabrian chilies.