!Arancini

Heat the 1 Tbsp. olive oil in a large frypan and saute the onion and the garlic until translucent. Add the rice and cook and stir for 2 min.

Add the wine and cook until evaporated. Add the chicken stock about 1/3 cup at a time and stir constantly until each is evaporated. Adding more or less liquid making sure the rice is done to your liking, but not mushy.

Salt and pepper to taste. Remove from heat and add the parmesan. Remove to a bowl and let cool.

Meanwhile, place the quartered onion and smashed garlic into a small saucepan with the cup of chicken stock. Bring to a boil and reduce by half.

Add the wine and reduce again by half. Remove the onion and garlic and discard. Reduce the broth now to 1/3 cup. Add the whipping cream with 1 tsp. cornstarch and bring to a simmer until thickened. Add the truffle oil and adjust seasoning with salt and white pepper. Set aside covered.

To assemble the arancini, have three containers, one with the two eggs beaten with the Tbsp. of milk, the second with the flour, and lastly the third with the bread crumbs.

Take a heaping Tbsp. of the cooled risotto in your hand and place the cube of asiago in the middle and wrap the risotto around the cheese forming a ball. If it is difficult to squeeze slightly, it will also come together in the flour, egg, and breadcrumbs.

Carefully roll the ball in the flour, then the egg, and lastly the bread crumbs. Repeat until you have 22 balls made. At this point, you can put them into the refrigerator for a few hours.

When ready to serve heat canola oil in a wok about 1/3 full. Test with a small piece of bread.

When the bread is floating and bubbling add the arancini about 6 at a time. Do not overcrowd.

Remove when light golden brown. Keep warm while deep frying the remaining balls.

Reheat cream sauce and serve with arancini. Garnish with parsley.