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This recipe is from Episode 11 of Good Chef Bad Chef Series 3


  • 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

  • 1 cup bread crumbs

  • ½ cup Gorgonzola cheese

  • oil


  • 1.

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

  • 2.

    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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