This recipe is from Episode 11 of Good Chef Bad Chef Series 3
In a large pot, heat saffron, onion, arborio rice and stock for approx. 20 min.
Turn heat off. Add butter and parmigiano-reggiano cheese 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.
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