Parmesan Rice Balls

• 400 g arborio rice
• 30 saffron threads
• 1 small onion, finly chopped
• 30 ml extra virgin olive oil
• 30 g butter
• 2 liters hot chicken stock
• 75 g unsalted butter
• 100 g parmesan cheese, grated
• salt
• pepper
• 200 g bocconcini
• 200 g flour
• 3 eggs, beaten
• breadcrumbs
• vegetable oil

1. heat olive oil and 30g butteer in a heavy based pot.
2. saute onion and saffon untill onion is translucent.
3. add rice stir to coat and toast grains.
4. add st ock ladle full or 2 at a time sirring continuously , when all stock almost evaporated add next lot of stock.
5. once rice is cooked apox 20 minutes add parmesan 75 g butter mix vigorosly with wooden sppon till creamy.
6. season pour onto tray refrigerate till cold.
7. Wet hands roll rice in hands to make a golfr ball sized ball.
8. push a hole in ball with thumb , fill with bococinni and reroll enclosing cheese.
9. Roll in beaten eggs ,flour , eggs again then bread crumbs.
10. fry 17oc untill golden.

arborio rice, threads, onion, olive oil, butter, liters hot chicken stock, butter, parmesan cheese, salt, pepper, bocconcini, flour, eggs, breadcrumbs, vegetable oil

Taken from www.food.com/recipe/parmesan-rice-balls-465752 (may not work)