Recipe Of The Day: Saffron Arancini
- 2 cups arborio rice
- 1/2 cup white wine
- 8 cups chicken stock
- 1 onion, diced
- 1/4 cup parmesan, grated
- 1/4 cup fontina, grated
- 1 tablespoon saffron
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups herbed bread crumbs
- 1 cup flour
- 3 eggs, beaten
- 1 quart canola oil
- In a large pot, heat olive oil.
- Saute onions with saffron until soft.
- Add rice and coat with oil.
- Deglaze with white wine.
- Stir in hot chicken stock one ladle at a time, letting the stock absorb before adding any more (check out our basic risotto technique for more on this).
- Once you have incorporated all the stock, finish with the two cheeses.
- Season with salt and pepper.
- Cool the risotto.
- Make one-ounce balls, then roll the balls in the flour, then egg, then breadcrumbs.
- Heat canola oil to 300 F. Fry arancini for 3 minutes.
- Remove and pat dry with paper towels.
- Serve immediately.
arborio rice, white wine, chicken stock, onion, parmesan, fontina, saffron, olive oil, salt, bread crumbs, flour, eggs, canola oil
Taken from www.foodrepublic.com/recipes/recipe-of-the-day-saffron-arancini/ (may not work)