Prep time: 2hrs | Cook time: 1hr 25mins

For the Arancini

STEP 1
In a large dutch oven, add the diced Fiorucci 100% Natural Uncured Pepperoni and Fiorucci 100% Natural Uncured Sopressata to a cold pan and set to medium heat. Let render for about 5-7 minutes, or until the meat is crisp and there is some fat in the bottom of the pan. Remove meat from the pan with a slotted spoon, and set aside.

STEP 2
To the same pan, add olive oil and onion and cook for 5 minutes, or until softened. Add red pepper flakes, rosemary, salt and pepper and stir until fragrant. Add garlic and celery and cook for 2 minutes.

STEP 3
Once you smell the garlic, sprinkle flour into the plan and cook for about 2 minutes, stir frequently. Add white wine to deglaze the pan and cook for 1 minute.

STEP 4
Add chicken stock and bring to a boil. Once boiling, reduce heat to a simmer and add potatoes. Cook until potatoes are tender, about 15 minutes.

STEP 5
Once the potatoes are tender, add chopped kale and reserved meat and cook for about 5 more minutes, or until kale is bright green. Remove from heat and stir in heavy cream. Season to taste with salt and pepper.

STEP 6
Garnish with fresh parsley and parmesan cheese and serve.

For the Tomato Sauce

STEP 1
In a medium sauce pot, add chicken stock on medium heat and keep warm.

STEP 2
Add oil to a large, deep skillet on medium heat. Sauté onion until translucent, about 4-5 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add arborio rice and stir to combine with onions and garlic. Toast rice until lightly golden brown, about 5 minutes.

STEP 3
Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 3 minutes. Ladle in another 1 cup stock and continue to cook, stirring again, until most of the liquid is absorbed, 5-6 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but still retains some texture and liquid is mostly absorbed, about 10 minutes. Remove from heat. Stir in Parmesan, cream, and season with salt and pepper.

STEP 4
Spread risotto in an even layer on a parchment-lined rimmed baking sheet and cover with plastic wrap to prevent a skin from forming. Chill for 1 hour.

STEP 5
While the risotto is chilling, make the tomato sauce. In a medium sauce pot on medium heat, add all ingredients. Simmer until the onion is soft and the flavors have married, 30-40 minutes. Remove from the heat, discard the onion and basil and cover with a lid and set aside.

STEP 6
Line another rimmed baking sheet with parchment. Scoop about ¼ cup of risotto into your hands and form into a patty about 2 ½-3 inches across. Place 2 teaspoons of Fiorucci Pepperoni and Mozzarella Cheese Crumbles in the center of the rice patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a 2″ ball. Place on a lined baking sheet and continue until all of the rice has been used. Put the baking sheet into the freezer for 15 minutes.

STEP 7
Add Italian breadcrumbs to a shallow bowl. Place flour in another shallow bowl. Lightly beat eggs in a third shallow bowl, season all bowls with salt and pepper. Working one at a time, dredge balls in flour, shaking off excess. Transfer to a bowl with egg and turn to coat, letting excess drip back into bowl. Coat with breadcrumbs, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat oil.

STEP 8
Pour oil into a medium Dutch oven or heavy bottomed pot. Heat over medium heat until a thermometer registers 350°F. Carefully lower 4-6 rice balls (depending on your pot size) into oil with a slotted spoon or spider and fry until deeply golden brown, 3-5 minutes. Transfer to paper towels to drain; season with salt. Be sure to check the oil temperature after 2 rounds of frying, as the temperature tends to drop once used. Repeat with remaining rice balls.

STEP 9
Serve warm with tomato sauce for dipping. Enjoy!