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BE SURE AND READ THROUGH THE RECIPE FIRST. The Arancini takes the longest and requires the most attention so be sure and start with the rice!

ARANCINI makes 18 balls Adapted from Joanna Gaines
Total 2 hours and 50 minutes including cooling and chilling times Active 60-70 minutes

1 quart homemade bone chicken broth
5 tablespoons unsalted butter
1/2 cup small-diced Vidalia onion (about 1/2 medium)
2 garlic clove, minced
1 cup Arborio rice
FRESH ground sea salt and black pepper, to taste
1 cup (4 ounces) Parmesan cheese, grated
1/2 cup heavy cream
1/2 teaspoon grated lemon zest
Juice of 1 Meyer lemon
2 cups panko bread crumbs
1 cup all-purpose flour
3 LARGE eggs
3 cups Neutral oil, for deep-frying
2 cups Marinara Sauce, for serving

• Bring the chicken stock to a simmer in a large pot.
• In a large saucepan or Dutch oven, melt 3 tablespoons of the butter over medium-high heat.
• Add the onion and sauté, stirring, until translucent, 5 to 8 minutes.
• Add the garlic and sauté 10 to 15 seconds, until tender.
• Reduce the heat to medium, add the rice, and cook for 1 to 2 minutes, stirring constantly.
• Season to taste with the FRESH ground salt and pepper.
• Ladle 1 cup of the stock into the rice mixture and stir constantly until the rice soaks up all the liquid, about 5 minutes.
• Continue adding the stock 1 cup at a time, stirring constantly and letting the rice soak up the liquid before adding more.
• When all the stock has been added, cook, stirring constantly, until all the liquid is absorbed and the risotto is thickened, 3 to 5 minutes.
• Remove from the heat and add the Parmesan, cream, lemon zest, lemon juice, and remaining 2 tablespoons butter. Stir until well combined.
• Line a sheet pan with parchment paper. Spread the risotto out on it to cool for 30 minutes, then cover with plastic wrap and refrigerate until fully chilled, for at least 1 hour.
• BREAK TIME 😀
• Make a dredging station of the panko, flour and eggs. Be sure and season the flour and panko with FRESH ground salt and pepper.
• Shape the risotto into 1 1/2-inch balls, using gloves or lightly spraying your hands with olive oil to keep the balls from sticking. 
• Freeze the risotto balls on a sheet pan for 10 minutes.
• Dredge each risotto ball in the flour, coating it well, then dip it in the egg mixture, letting the excess egg drip back into the bowl. Roll the ball in panko to coat it well. Refrigerate while the oil heats.
• Pour 2 inches of oil into a large pot. Have a wire rack lined with paper towels ready. Heat the oil to 350°F on a deep-fry thermometer.
  Working in batches, use a slotted spoon or spider to lower a few arancini at a time into the hot oil. Do not add more than can float freely in the hot oil. Fry 4-6 minutes until deep golden brown.
• Drain them on the paper towel-lined rack and season with salt and pepper to taste.
• Serve hot with marinara or divide among plates and cover with the sauce.

CHICKEN FLORENTINE serves 4 Adapted from Joanna Gaines

2 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 LARGE  shallots (1/2 cup minced)
3-4 garlic cloves, minced
1 cup QUALITY dry white wine
1 cup heavy cream
4 cups baby spinach
1 tablespoon chopped FRESH parsley
Juice of 1 LARGE lemon

• Heat the oil over medium-high heat in a large skillet.
• Season the chicken with the FRESH sea salt and black pepper.
• Dredge chicken pieces in the flour, shaking off any excess.
• Place the chicken in the skillet and cook 4-5 minutes on each side until golden brown.
• Transfer to a plate to cool and set aside.
• Reduce the heat to medium and melt the butter in the same skillet.
• Add the shallots and garlic, sautéing and stirring often, until just softened, about 2 minutes.
• Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer 10 minutes until the liquid is reduced by half.
• Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
• Remove the pan from the heat and add the spinach and remaining 3/4 teaspoon salt. Stir until the spinach is wilted.
• Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.
• Sprinkle with the parsley and serve with the lemon wedges.