2 cups arborio rice
1/2 cup white wine
8 cups chicken stock
1 onion, diced
1/4 cup parmesan, grated
1/4 cup fontina, grated
1 tablespoon saffron
2 tablespoons olive oil
Salt and pepper, to taste
2 cups herbed bread crumbs
1 cup flour
3 eggs, beaten
1 quart canola oil
Source: http://www.foodrepublic.com/2013/01/10/recipe-day-saffron-arancini
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