Apple and cheese arancini

Preparation

1. In a large skillet, cook bacon pieces over medium heat for 8 to 10 minutes, until crisp. Drain on paper towels, reserving 15 ml (1 tbsp.) of bacon fat in the pan.
2. Peel and dice the apple for the compote. In the same pan, cook the apple, onion and garlic for 4 to 5 minutes.
3. Pour in balsamic vinegar, molasses and maple syrup and bring to a boil. Return bacon pieces to skillet. Season with salt and pepper. Simmer over low heat for 10 to 15 minutes.
4. Dice three-quarters of the apple. Cut cheese into cubes.
5. In a bowl, combine the risotto with the diced apple and chives. Season with salt and pepper.
6. Shape the mixture into twelve small balls. Stuff each ball with a cheese cube.
7. Prepare three soup plates. Pour flour into the first. In the second, beat the eggs. In the third, place the breadcrumbs. Dredge arancini in flour, dip in beaten eggs and coat with breadcrumbs.
8. In a deep fryer or saucepan, heat the oil until it reaches a temperature of 180°C (350°F) on a cooking thermometer. If a saucepan is used, keep a close eye on the cooking process to prevent the oil from overheating and igniting.
9. Fry arancini in hot oil for 1 minute 30 seconds to 2 minutes. Drain on paper towels.
10. Cut remaining apple into julienne strips.
11. Spoon a little compote on top. Garnish with an arancini and apple julienne.