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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter. | 2. Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands. | 3. Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled. | 4. When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat. | 5. Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
saffron thread	1	pinch	crushed	-	-	-	-
white wine	1	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
arborio rice	3	cups		-	-	-	-
white onion	1		chopped	28.0	6.537999999999999	0.77	0.07
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
fontina cheese	1	pound	cubed	1764.5079999999998	7.0308	116.1219	141.2514
bread crumb	2	cups		853.2	155.4768	28.836	11.448
olive oil	1	quart		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.