Saffron Risotto AND Fried Rice Balls Stuffed with Cheese

Saffron Risotto

by Rachael Tanis

adapted from The Cook's Encyclopedia of Italian Cooking by Carla Capalbo

• 2 cups low-sodium chicken broth
• 3 Tablespoons unsalted butter, at room temperature
• 1/2 small onion, chopped
• 3/4 cup Arborio rice
• 1/4 cup dry white wine
• 1/4 teaspoon Marx Foods Sargol Saffron Threads
• 1/4 cup finely grated Parmesan
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saffron and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.

Fried Rice Balls Stuffed with Cheese
by Rachael Tanis
adapted from The Cook's Encyclopedia of Italian Cooking by Carla Capalbo

1 cup flour

3 eggs, beaten

2 cups bread crumbs (I used Panko)

1/2 recipe Saffron Risotto (using Marx Foods Sargol Saffron Threads)

Mozzarella cheese (I used string cheese logs, cut into cubes)

Vegetable oil, for frying

Use 3 shallow bowls- place flour in one, eggs in another, and bread crumbs in the other.

Take the risotto and form into balls about an inch and half in diameter. Press a chunk of mozzarella into the center and close up the ball around it.

Roll the balls in the flour, then in the egg, then coat in breadcrumbs.

Heat oil in a deep skillet and fry the rice balls until golden brown. Drain on a paper towel, and cool to room temperature before serving.