Serves 4 (Makes 12-16 Arancini)

INGREDIENTS (Stuffing)

• 1 cup yellow onion (small diced)
• 1/2 cup poblano pepper (small diced)
• 1/2 cup red bell pepper (small diced)
• 3T garlic (slivered)
• 2 cups rissoto rice
• 2 cups fish stock
• 3 cups shucked Littleneck Clams (strained)
• 1t thyme (chopped)
• 1t smoked paprika
• 1t allepo pepper
• 1 cup parmesan (grated)
• 2oz cream cheese
• 1/4 cup sour cream
• salt
• pepper

INGREDIENTS (Breading)

• Egg Wash
• All-purpose Flour
• Panko Bread Crumbs 

PROCESS

1. In a medium size shallow pot place the onion, garlic, bell pepper, poblano pepper & 1/4 cups of rice bran oil (or other high heat oil)
2. Cook slowly over medium heat stirring often.
3. Cook for 8-10 minutes until the vegetables are tender and add the rice.
4. Cook for another 3-4 minutes until the rice starts to turn golden brown.
5. Start adding the fish stock a little at a time storing often until the rice is tender and you have used all the stock. (Add more stock if needed)
6. Fold in the cream cheese and sour cream followed but the clams.
7. Turn the heat off and stir in the parmesan.
8. Season with salt and pepper.
9. Remove from the pan and place in a baking dish covered in plastic and cool completely.
10. Once cool roll golf ball sized balls of the rice/calm mixture.
11. Three step bread them in the AP flour, egg wash and bread crumbs.
12. Fry in rice bran oil (or other high heat oil) at 350 degrees for 3-5 minutes until golden brown and hot all the way through.
13. Serve with lemon wedges and your favorite aioli or remoulade.