Risotto balls are always a party hit. Slow down when you're cooking the rice to keep the inside nice and creamy.
- 2 cups aborrio rice
- 1/2 cup white wine
- 8 cups chicken stock
- 1 diced onion
- 1/4 parmesan cheese
- 1/4 fontina cheese
- 1 tbsp saffron
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups herbed bread crumbs
- 1 cup flour
- 3 eggs beaten
- 1 qt canola oil
In a large pot, heat olive oil. Sauté onions with saffron until soft. Add rice and coat with oil.
Deglaze with white wine. Stir in hot chicken stock with one ladle at a time. Let the stock to absorb before adding any more.
Once you have incorporated all the stock, finish with the two cheeses.
Season with salt and pepper. Cool the risotto.
Make one ounce balls, bread the balls in the flour, egg then bread crumbs.
Heat canola oil to 300 f. Fry arincini for 3 minutes. Remove and pat dry of excess oil. Serve topped with prosciutto, shaved cheese or marinara sauce for dipping.