Fried and Stuffed Rice Balls (Arancini di Riso)

Ingredients

• 1 cup Italian-style seasoned bread crumbs
• 2 cups cooked and cooled risotto or short-grain rice, recipe follows
• ½ cup Italian-style seasoned bread crumbs
• ½ cup finely grated Parmesan
• ¼ cup finely chopped fresh basil leaves
• 2 eggs, at room temperature, beaten
• 4 ounces Gorgonzola, at room temperature, cut into 16 (½-inch) cubes
• + 25 more ingredients
• • Vegetable oil, for frying
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter, at room temperature
  • ½ small onion, chopped
  • ¾ cup Arborio rice
  • ¼ cup dry white wine
  • ¼ cup finely grated Parmesan
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup Italian-style seasoned bread crumbs
  • 2 cups cooked and cooled risotto or short-grain rice, recipe follows
  • ½ cup Italian-style seasoned bread crumbs
  • ½ cup finely grated Parmesan
  • ¼ cup finely chopped fresh basil leaves
  • 2 eggs, at room temperature, beaten
  • 4 ounces Gorgonzola, at room temperature, cut into 16 (½-inch) cubes
  • Vegetable oil, for frying
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter, at room temperature
  • ½ small onion, chopped
  • ¾ cup Arborio rice
  • ¼ cup dry white wine
  • ¼ cup finely grated Parmesan
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

1. Breading: Put the bread crumbs in a medium bowl. Set aside. 2. In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot. 3. Breading: Put the bread crumbs in a medium bowl. Set aside. 4. In a medium saucepan, bring the broth to a simmer...

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