In a deep-sided saute or sauce pan, melt the butter over medium heat. Saute the leeks, jalapeno and corn until the leeks are wilted.
Add the Rice Select Arborio Blend with Jalapeno, stirring until the rice is coated and translucent.
Add the wine, and cook until it is evaporated. Stir in 1 cup of chicken stock and allow to simmer. When the stock is absorbed, add another cup, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. Stir in the cheese and season to taste. Refrigerate overnight in preparation for making the arancini.
For the Arancini:
Combine 2 cups of the refrigerated risotto and the egg in a bowl. Combine panko bread crumbs and Parmigiano-Reggiano cheese in another deep-sided bowl.
Using a standard size ice cream scoop, form a ball of the risotto mixture. Insert about a teaspoon of cheddar cheese in the center and form the ball around it, using your hands (it helps to wet the palm of your hand so it does not stick).
Drop the risotto ball in the bread crumb mixture and coat well. Repeat until all the risotto balls are formed. Allow to sit in the refrigerator uncovered to dry out while you preheat the oil.
Preheat canola or peanut oil in a deep fryer or a small saucepan (at least two inches of oil for the latter) to 350°F. Carefully drop the arancini into the oil one or two at a time, gently rotating to ensure even browning, and fry for about 4-6 minutes. When golden brown, remove from oil and allow to drain/rest on paper towels.
Disclosure: This post is part of a collaboration with Rice Select and SheKnows.