• Place 2 T. Butter in saute pan, melt and saute onions for 2 minutes on medium heat
  
• Heat seafood or chicken stock to 190 degrees, have ready before you heat the rice
• Add 1 Cup of Arborio rice, stir on medium heat for 1 minute
  
• Add 6 oz. of hot stock to rice, stir, allow stock to be incorporated into the rice
• Add minced seafood, stir
• Add 6 oz. of hot stock to rice, stir, allow the stock to be incorporated into the rice before adding more stock
  
• Add 6 oz. of hot stock to rice, stir, allow the stock to be incorporated into the rice
• Check the risotto periodically for tendernous, continuously stirring, as risotto becomes tender you wont add more stock. Adding more stock once tender will make the risotto mushy
  
• Add 6 oz. of hot stock to rice, stir, allow the stock to be incorporated into the rice
  
• Once the risotto is tender add butter, parsley, parmesan cheese if the rice isnt tender add more stock and not the butter, parsley, parmsan. This is the final step to completion
  
• Add parsley, parmesan cheese if the rice isn't tender add more stock and not the butter, parsley, parmesan. This is the final step to completion
  

Arancini Process for Making Balls and Breading

• Scoop Risotto mixture into balls
  
• Cool, round in between hands to form
  
• Bread balls in seasoned flour, whipped egg, seasoned panko bread crumbs
  
• Lay breaded balls on tray
  
• Brown Balls in a saute pan with 3 oz of oil, heat on medium high heat until golden brown
  
• Serve Arancinis with Seasoned Tomato Sauce