INGREDIENTS
4 tbsp
unsalted butter
2
shallots, finely diced (1/2 cup)
1 cup
arborio rice
1/2 cup
dry white wine
4 cups
low-sodium chicken broth, warmed
1/4 cup
finely grated Parmesan
2 tbsp
chopped fresh sage, plus small leaves for serving
Coarse salt and freshly ground pepper
6 oz
Taleggio, rind removed, cut into 1/2-inch cubes
1/2 cup
all-purpose flour
2
large eggs
2 cups
panko
Safflower oil, for frying
Flaky sea salt, such as Maldon, for serving