Name: Arancini
Cook time: 3600 s
Total time: 3600 s
Yield: 6
Ingredients: pre made chilled risotto; fontina or mozzarella cheese cut into small 1/2” chunks; all purpose flour; whisked large eggs; breadcrumbs; parmesan cheese, grated; sea salt and pepper to taste; Pomodoro sauce; oil for frying

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Hi 👋 I’m Matthew, a multifaceted chef, food writer, photographer and native New Yorker. If you’ve made it here, it was probably through my many social pages where I share my love for storytelling through food. Over the last 19 years of my career in restaurants & food, along with having eaten at some of the most renowned places in the world, my palate and my experiences have brought me here to share with all of you.

A graduate from the Culinary Institute of America, I went on to be a protégé in some of New York’s most renowned kitchens including Per Se, Le Bernardin, Corton & Blue Hill at Stone Barns. After about 10 years or so in Michelin kitchens and traveling the world staging at restaurants (yes, like in The Bear) I now reside in Westchester NY as a private chef and artist. 

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