1 stick butter
9 cups chicken broth, homemade or canned
4 cups Arborio rice
1 cup dry white wine, salt and freshly ground pepper, to taste
1 1/2 cups parmesan cheese, finely grated
1 cup cubed Fontina cheese approximately 12 pieces
1 cup bread crumbs
2 teaspoons Italian seasoning (dry basil, oregano, parsley, granulated garlic)
Vegetable Oil/Fry Oil
1 Jar Pompilios Marinara
1. In a large saucepan, melt the butter.
2. In a large pot, bring the chicken broth to a boil and keep at a simmer until ready to use
3. Add the rice and stirring frequently, cook until the rice becomes a chalky color toward the center, about 5 minutes.
4. Add the wine and continue stirring, until the liquid is absorbed.
5. Add about 1 cup of the simmering broth to the rice and stir continuously until the broth is absorbed. Once it is completely absorbed, add another cup and continue in this manner until the rice is cooked but not mushy. It should have a creamy consistency yet still be firm to tooth (al dente)
6. Remove from the heat and stir in grated cheese.
7. Let cool and refrigerate for 4-6 hours.
Remove cooled Risotto
8. Heat up Fry Oil to 300 degrees in sauce pan. Enough to completely submerge risotto balls (Be careful)
9. Use 8 oz scoop to form cooled risotto, insert fontina cheese in the middle and mold the ball into a circular shape
9. Mix bread crumbs and seasoning into bowl
10. Insert risotto ball into breadcrumb mix, coating outside
11. Place risotto ball into fry oil and heat till there is a strong golden color and inside cheese is melted
12. In separate pot heat up Pompilios Marinara to 140 degrees
13. Serve Risotto Balls with Pompilios Marinara on the side for dipping