• 1/2 yellow onion, thinly sliced 
• 2 cups carnaroli rice 
• half a stick of butter 
• 1 cup dry white wine 
• 1 hefty pinch of Moonflowers saffron 
• 2 quarts rich chicken stock 
• 1/2 cup finely grated bottarga 
• olive oil as needed 
• salt to taste 
• flour (for coating the arancini) 
• 2 eggs whisked 
• breadcrumbs 
• at least 1 quart of neutral oil for frying, like sunflower 
• parmiggiano for grating on top 

• 2 egg yolks 
• 1 tablespoon lemon juice 
• 1 small pinch of Moonflowers saffron 
• 1 cup neutral oil, like grapeseed 
• salt to taste 

 
 
PREPARATION 

Make risotto 

• combine the rice, onions, and butter in a large, heavy pot over medium heat. stir until the rice is fragrant and lightly toasted, the onions are softened, and the butter is melted.  
• add the wine and the saffron and stir constantly until the wine is absorbed.  
• add the stock in 1 cup increments, stirring constantly as you go. this should take about 20 minutes total.  
• at the end, stir in the bottarga and taste for salt. you want the rice to be loose, but not too soupy.  
• set aside to cool for a few hours or overnight. 

• place two egg yolks, a small pinch of saffron, and a splash of lemon juice in a large bowl. whisk vigorously.  
• in an extremely slow, steady stream, add the oil.  
• the mixture should thicken and emulsify.  
• keep adding the oil until it reaches the consistency of mayo.  
• salt to taste and set aside 

Make the arancini: 

• heat a quart of neutral oil over medium heat in a pot suitable for deep frying.  
• using a 1/2 cup scoop, form the leftover risotto into balls.  
• roll each one in flour, then egg, then breadcrumbs. 
• when the oil is hot (test a small piece of risotto to make sure it bubbles vigorously when it hits the oil) 
• fry the balls two at a time until deeply golden brown all over.  
• serve right away with the aioli and a dusting of parm.