Lentil Curry Stuffed Arancini

Directions

1. To make the risotto, heat oil in a sauté pan. Add rice and stir quickly for 1-2 minutes. Quickly add white wine while stirring. With heat on medium-high, begin adding chicken stock a little at a time, continuously stirring, until all stock has been used and the rice is cooked, yet still al dente. Taste; adding salt if necessary. Remove from heat and set aside to cool.
2. Add 1 egg to the risotto and mix well. Refrigerate for a few hours, or overnight.
3. To prepare the lentil curry, heat oil in a large saucepan over medium-high heat. Add cumin seeds and toast lightly for 1 minute. Add onion, jalapeno, garlic, and ginger. Cook for 3 minutes, until onions just begin to turn translucent.
4. Add turmeric, paprika, cardamom, and tomato to the pan and stir to fully mix. Allow to cook for 3 minutes until the tomato begins to break down.
5. Add lentils and stock and bring the pot up to a boil. Reduce heat to a simmer and cook for 20 minutes.
6. To prepare the arancini, place some rice in your hand and flatten it into your cupped hand, being careful not to make it too thin. Place a small scoop of lentil mixture into the center and close the rice around the lentils and shape into a ball.
7. Beat the four remaining eggs and reserve.
8. Roll the shaped arancini in flour, then roll in the beaten egg, and finally the breadcrumbs. Continue these steps until all ingredients are used.
9. Heat a prepared deep fryer to 375°F (190°C). Add arancini and cook quickly, turning often so not to brown too much on any one side, approximately 5 minutes.
10. Serve warm.