Instructions

Roll the cooked Risotto into small bite size rounds.

Place a small chunk of the Fontina Cheese into the center. Complete this until all of the Risotto has been shaped into rounds.

Whisk the Eggs into a shallow pan.

Place the Bread Crumbs and Flour into two separate bowls.

Dredge the Arancini rounds into the Flour, then Egg and finally the Bread Crumbs.

Continue this process until all of the rounds have been coated.

Heat the Vegetable Oil in a heavy bottom pot until the Oil is hot.

Place the Arancini in the hot Oil and cook, turing frequently until browned on all sides.

Drain on paper towels.

Rhubarb-Lime Coulis:

Heat the Butter in a saute pan until melted. Add the Rhubarb pieces and cook until the Rhubarb is tender. Cover with a lid and set aside.

In a jar or container, add the Lime Juice, its zest, the Honey, Cinnamon or Five Spice Powder, Salt and Pepper.

Place the cooked Rhubarb in a blender and puree adding the Lime Sauce to it. Puree until smooth.