Sometimes simple is best: How I planned my daughter’s engagement party

Arancini with Edamame Pesto and Lavender Honey

Engagement Party
Arancini with Edamame Pesto and Lavender Honey

Photograph by Raftermen

Arancini with Edamame Pesto and Lavender Honey
Makes 12
1 cup vegetable oil
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, crushed
½ teaspoon salt
1 cup arborio rice
½ cup dry white wine
2 ½ cups hot vegetable stock
Salt and freshly ground pepper
½ cup finely grated Parmesan cheese
2 eggs
1 tablespoon milk
4 ounces Pecorino Romano cheese, cut into ¾-inch cubes
½ cup all-purpose flour
1 cup Panko breadcrumbs
1 teaspoon salt
Edamame Pesto (recipe below)
Lavender Honey (recipe below)

Warm olive oil in a large saucepan over medium heat. Add onion and garlic and saute until tender, 4 to 5 minutes. Add rice and stir for 2 minutes, or until the edges begin to look translucent. Add wine and stir until the liquid is absorbed. Add 1/3 warm stock and stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 1/3 cups, stirring until almost all broth is absorbed before adding more. When the rice is creamy, season with salt and pepper. Stir in the Parmesan cheese and transfer risotto to a large bowl to cool.

Beat one egg and stir it into the cooled risotto. In a small bowl, whisk the remaining egg and milk to combine. Using about 2 tablespoons of the risotto, form the mixture into a ball. Press one piece of Pecorino Romano cheese into the center of each and roll again to enclose. Repeat with the remaining risotto mixture. Coat each ball lightly with flour, dip it into the egg and milk mixture, then roll it in breadcrumbs to coat.

In a large, heavy saucepan, heat vegetable oil over medium heat to 350 degrees F.

Working in batches, add the rice balls to the hot oil and cook until golden brown, turning as needed, about 10 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain.

Serve each with a dollop of Edamame Pesto and a drizzle of Lavender Honey.

Edamame Pesto
Makes 1 ½ cups
2 cups cooked and shelled edamame
2 cloves garlic
1 teaspoon lemon juice
¼ cup olive oil
Salt and freshly ground pepper

Puree edamame, garlic, lemon juice, and oil in a food processor until almost smooth. Season with salt and pepper. Set aside.

Lavender Honey
Makes 1 cup
1 cup good quality local honey
½ teaspoon dried lavender
½ teaspoon freshly ground black pepper

Heat the honey, lavender, and black pepper over low heat until just warm. Remove from the heat and allow to steep 24 hours at room temperature. Strain lavender and black pepper from the honey and keep in a tightly sealed jar.

Recipe provided by Sun in My Belly