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Level : Difficult
Serving size : 15-20 arancinis
Time : 6 hours

Ingredients :
1 ½ cup arborio rice
- 900 ml chicken broth
- 2 finely chopped French shallots
- 1 tbsp finely chopped garlic
- 1/2 cup coarsely chopped sundried tomatoes
- 1/2 cup coarsely chopped black olives
- 1/4 cup white wine
- 1 cup Parmesan cheese
- 1 cup flour
- 2 eggs
- 1 cup Italian bread crumbs
- Cooking oil
- Salt and pepper to taste

Ingredients for Marinara sauce:
2 finely chopped French shallots
- 1 tbsp finely chopped garlic
- 2 cans of diced tomatoes (796ml)
- 2 tbsp tomato paste
- 1/4 cup white wine
- 2 tbsp Montreal spices
- 2 tbsp Firebarns Original
2 tbsp dried oregano

In a large saucepan over medium-high heat, sauté shallots and garlic with a drizzle of olive oil for 2 to 3 minutes. Deglaze with white wine. Add rice and sauté for 2 to 3 minutes. Add the chicken broth, one cup at a time and mix well with a wooden spoon. Wait until the rice has absorbed all the broth before adding another cup.

Once the chicken broth has been absorbed, add the sun-dried tomatoes, olives and Parmesan cheese. Mix well and continue cooking on low heat for a few minutes. Remove from heat, cover and refrigerate for 4 hours.

Once the risotto has cooled, shape into golf ball sized balls. In 3 plates, dip the meatballs in the flour, then in the egg and finally in the breadcrumbs. Dip in oil at 375°F for about 2 to 3 minutes.

In a saucepan, brown shallots and garlic with a drizzle of olive oil. Deglaze with white wine, add Montreal spices and continue cooking for 2 to 3 minutes. Add tomatoes, tomato paste, Firebarns Original and oregano. Cover and simmer over heat for about 45 minutes. Blend in a food processor and set aside.

Serve the arancini with the marinara sauce and sprinkle with chives.

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