DIRECTIONS

1. Preheat oven to 350°F. In medium-sized pot over medium heat, melt butter, add onions and cook for 5 minutes until soft. Add rice and stir until grains are translucent. Add wine and turn up heat. Cook until liquid is mostly absorbed. Add beef broth and buttermilk, stirring; bring to simmer, cover and transfer to oven. Bake covered for 30-40 minutes until all liquid is absorbed and rice is tender. Remove from oven and allow to cool. Add egg, white cheddar, mozzarella cheese, cilantro, salt and pepper. Let mixture cool for at least 3 hours.
2. Set up breading station with 3 bowls. Combine flour, salt and pepper in one bowl. Whisk eggs in second bowl. Mix panko and ground tortilla chips in third. Using ½-ounce size scoop, measure out risotto into a ball.
3. Place ball in the palm of your hand, then place 1-ounceBarbacoa into the center of rice ball. Shape ball, making sure Barbacoa is completely covered. Roll ball into flour, then egg and finally panko and tortilla mixture, making sure ball is completely coated. Repeat until all Arancini are completed.
4. In a medium saucepan, add 2incles of oil. Heat over medium heat until oil reaches 350°F. Fry Arancini in batches of 6. Cook until golden brown and heated through, approximately 3-4 minutes. Serve with cheddar dipping sauce.
5. To make cheddar dipping sauce: Melt butter in saucepan over medium heat; add chiles and onions and cook for 5 minutes or until tender. Add garlic and cook for 1 minute more. Whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, approximately 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheese, ½ cup at a time, until they have completely melted. Stir in sour cream and salt. Serve warm.