Risotto balls are always a party hit. Slow down when you're cooking the rice to keep the inside nice and creamy.

Ingredients

  • 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

Preparation

Step 1

In a large pot, heat olive oil. Sauté onions with saffron until soft. Add rice and coat with oil.

Step 2

Deglaze with white wine. Stir in hot chicken stock with one ladle at a time. Let the stock to absorb before adding any more.

Step 3

Once you have incorporated all the stock, finish with the two cheeses.

Step 4

Season with salt and pepper. Cool the risotto.

Step 5

Make one ounce balls, bread the balls in the flour, egg then bread crumbs.

Step 6

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.