List of Ingredients
- 2 CUPS of carnaroli rice
- vegetable stock
- saffron powder
- 1/2 CUP of unsalted butter
- 4 OZ. of Grana Padano cheese, grated
- 1 OZ. of gorgonzola
- 7 OZ. of shelled walnuts
- 3 1/2 CUPS of breadcrumbs
- 4 of large eggs
- all-purpose flour
- peanut oil for frying
Method
Prepare a saffron risotto. When cooked, stir in butter and Grana Padano (the risotto should be rather dry). Spread on a tray and let cool.
Spoon around ¼ cup risotto into the palm of your hand and flatten to around 2" in diameter. Place a piece of gorgonzola and a few walnuts in the center. Shape into a classic arancino form (either a ball or cone). Place on a baking sheet. Repeat with remaining risotto, gorgonzola and walnuts.
Pour oil into a frying pan and heat over medium to 350°F.
Line a baking sheet with parchment paper. Place breadcrumbs in a shallow bowl. Place flour in another shallow bowl. Beat eggs in a third bowl. Working one at a time, dredge rice balls in flour, shaking off excess, then in beaten egg. Lastly, coat with breadcrumbs, pressing gently to adhere and place on baking sheet.
When oil reaches 350°F, fry rice balls in small batches until golden brown, 6-9 minutes. Transfer to a plate lined with paper towels to drain; season with salt. Repeat with remaining rice balls. Serve hot.