Place all ingredients in a 6 qt stock pot. Slowly bring to a boil over medium-low heat, reduce heat and simmer until the hock is tender. Strain and reserve the ham hock and stock, discard the vegetables.
For the Risotto:
1 cup Arborio rice
1 shallot, minced
1 sprig thyme
6 rosemary leaves
1 clove garlic, thinly sliced
1 tbl olive oil
¼ cup white wine
2 ½ - 3 cups ham hock stock
3 tbl butter
¼ cup grated parmesan
1 tsp kosher salt
1 ham hock, meat only, roughly chopped
Sweat the shallots, thyme, rosemary, and garlic together in the oil over medium heat. Cook until the shallots are translucent but aren’t brown. Add the rice and cook for 2 minutes, stirring constantly. Do not let the rice color. Add the white wine and cook until the liquid evaporates. Add stock about a half cup at a time, stirring constantly until the liquid evaporates. Repeat until the rice is tender and creamy.
Remove from heat and take the thyme sprig out. Add the remaining ingredients, spread on a cookie sheet and place in the refrigerator until cool. Once cool, roll into 2.25 oz balls. Refrigerate until needed.
For the Sauce:
½ cup creole mustard
2 tbl Steen’s Cane Syrup
Stir to combine.
To finish:
Dredge the arancini in seasoned flour, egg wash, then coarse bread crumbs. Fry 3 at a time in 350°F oil for 4 minutes or until golden brown and warm in the center. Drain on a plate that is lined with paper towel. Serve with sauce drizzled on top.
