INGREDIENTS:
2 cups arborio rice
1/2 cup white wine (optional)
6-8 cups veg stock
1 onion, diced
1/4 cup parmesan, grated
1/4 cup fontina, grated
1 tbsp saffron
1 tbsp fresh thyme leafs
2 tbsp olive oil
Salt and pepper, to taste
2 cups herbed bread crumbs 1 cup flour
3 eggs, beaten
1 liter vegetable oil
INSTRUCTIONS:
In a large pot, heat olive oil. Sauté onions with saffron until soft. Add rice and coat with oil. Deglaze with white wine or stock. Stir in hot veg stock one ladle at a time, let the stock absorb before adding any more. Once you have incorporated all the stock, finish with the fontina and parmesan. Season with salt, pepper and fresh thyme. Cool the risotto.
Make one-ounce balls then roll the balls in the flour, then egg and finally breadcrumbs for coating.
Heat canola oil to 320°F. Fry the risotto balls for 3-4 minutes until golden brown. Remove the balls from oil and let them on a paper towel. Serve immediately with some marinara sauce and grated parmesan cheese.