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

1. In a large pot, heat olive oil.
2. Saute onions with saffron until soft.
3. Add rice and coat with oil.
4. Deglaze with white wine.
5. 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).
6. Once you have incorporated all the stock, finish with the two cheeses.
7. Season with salt and pepper.
8. Cool the risotto.
9. Make one-ounce balls, then roll the balls in the flour, then egg, then breadcrumbs.
10. Heat canola oil to 300 F. Fry arancini for 3 minutes.
11. Remove and pat dry with paper towels.
12. 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)