Breakfast Arancini Cakes

Step 1.  Place two arancini cakes, next to each other onto serving dish.

Step 2.  Place cooked Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon onto a clean cutting board and cut in half on a bias.

Step 3.  Place each slice of cut Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon onto each arancini cake.

Step 4.  Place fried sunny-side up egg onto each of the fried arancini cakes on top of the Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon.

Step 5.  Drizzle chipotle hollandaise over each dressed arancini cake.

Step 6.  Garnish entire dish with shredded parmesan and fresh basil.

Step 7.  Serve as needed.

Arancini Cakes

Step 1.  Pre-heat deep fryer to 350^o F.

Step 2.  Using a large mixing bowl, fold together the risotto, Hillshire Farm® Diced Cooked Ham, peas, and shredded mozzarella.

Step 3.  Form into eight equal sized 4 oz. balls.

Step 4.  Using your hand, gently press the risotto balls, forming a cake size piece.

Step 5.  Mix and season flour with salt and pepper.

Step 6.  Dredge each risotto cake in seasoned flour, then egg, then breadcrumbs. Repeat until all the risotto cakes are completed and place each completed risotto cake onto a parchment lined baking sheet.

Step 7.  Place each risotto cake into the deep fryer.

Step 8.  Fry each risotto cake to golden brown and internal temp reaches 165^o F.

Step 9.  Remove from deep fryer and allow to drain off excess oil.

Step 10.  Serve as needed.

Risotto

Step 1.     Place all in a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.

Step 2.     Meanwhile, in a large skillet over medium heat, melt butter. Add onion and salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes.

Step 3.     Add rice, salt and pepper and cook, stirring occasionally, until translucent around the edges, 1 to 2 minutes more.

Step 4.     Add wine and cook, stirring, until liquid is absorbed, 3 to 4 minutes.

Step 5.     Add warm broth, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes.

Step 6.     Uncover and add more warm broth.

Step 7.     Return to a simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more.

Step 8.     Taste and, if rice are still slightly al dente, add remaining broth and continue to simmer, stirring, until absorbed and rice is tender.

Step 9.     Remove from heat.

Step 10.  Stir in Parmesan, until cheese is melted.

Chipotle Hollindaise

Step 1.  Place the butter in heavy sauce pan over medium till melted and hot.

Step 2.  Add the egg yolks, 1 tablespoon hot water , lemon juice, chipotle pepper, sugar, and salt, to the blender.

Step 3.  Blend for 10 seconds till it is well combined.

Step 4.  Keep the blender running on medium high and slowly stream melted hot butter into the mixture.

Step 5.  lend for another 30 -45 seconds till emulsified. 

Step 6.  If the hollandaise is too thick, slowly drizzle in another tablespoon of hot water and blend till combined.

Step 7.  Serve as needed.