Fried Fontina Risotto Balls (Arancini)

Preheat fryer to 350 degrees.

Put the breadcrumbs in a medium-size bowl. Set aside. In a second medium-size bowl, combine risotto, Pecorino Romano, basil and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form into 1 3/4-inch diameter balls. Make a hole in the center of each ball, insert a cube of fontina (or your favorite soft cheese) and then cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.

Carefully drop the stuffed and coated risotto balls, one at a time, into hot fryer oil, to fill the basket (about 8-10 at the time). Deep-fry in batches, about 4 minutes per batch, or until golden brown. Remove one at a time with a slotted spoon. Lightly sprinkle salt to taste. Drain on paper towels and serve.

In a medium-size saucepan heat broth and keep it hot. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add onion and cook, stirring frequently until tender, about 3 minutes. Add rice and stir to coat with the butter. Add wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove pan from heat and stir in the remaining butter, Romano cheese, and season with salt and pepper.