At SAVEUR’s Fall/Winter 2024 issue launch party in Madison, Wisconsin, guests nibbled on these cheesy risotto bites from Fabiola’s Spaghetti House and Deli. The recipe is adapted from a version made by Fabiola’s owner Sam Brown’s mom. To recreate them at home, look for Wisconsin-made Classic Parmesan from Sartori Cheese and silky Italian Arborio rice. If you need to rush the chilling step, spread the rice on a large rimmed baking sheet and set in the freezer, stirring occasionally, until cold, 30–60 minutes. The meaty ragù is also fabulous in cheesy baked pasta dishes. Look for premade demi-glace in the freezer section at your butcher shop or supermarket, order online, or make your own.
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Yield: 12 arancini Cook Time: 3 hours 50 minutes Ingredients Ingredients For the risotto: 8–9 cups chicken stock 4 Tbsp. unsalted butter ¼ cup extra-virgin olive oil, plus more for serving 1½ cups finely chopped shallots (about 8 medium) 2 Tbsp. finely chopped garlic 2 cups Arborio rice 2 cups grated Sartori Cheese Classic Parmesan (about 8 oz.), plus more for serving Kosher salt For the meat ragù: 1 lb. ground pork 1 lb. ground veal 3 Tbsp. extra-virgin olive
