Arancini with Gorgonzola


2 tbsp olive oil

6 tbsp butter

1 yellow onion, diced

1 tsp saffron threads

2 cup arborio rice

½ cup white wine

4 cup chicken stock

½ cup parmigiano-reggiano cheese

½ cup gorgonzola cheese

1 cup bread crumbs



In a large pot, heat saffron, onion, arborio rice and stock for approx. 20 min.

Turn heat off. Add butter and cheeses and mix in. Allow to cool for 1 hour. Put ½ tsp in middle of handful of rice and roll into a ball. Seal with breadcrumbs. Fry in pan until golden brown.  Drain oil on paper towel. Cook in oven to evenly brown.