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Arancini with Sage

Martha Stewart
  • minutes
  • Serves

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