Food & Cooking Recipes Appetizers Arancini with Sage 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2018 Print Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 1 hrs 5 mins Total Time: 2 hrs 15 mins Yield: 30 Ingredients 4 tablespoons unsalted butter 2 shallots, finely diced (½ cup) 1 cup arborio rice ½ cup dry white wine 4 cups low-sodium chicken broth, warmed ¼ cup finely grated Parmesan 2 tablespoons chopped fresh sage, plus small leaves for serving Coarse salt and freshly ground pepper 6 ounces Taleggio, rind removed, cut into ½-inch cubes ½ cup all-purpose flour 2 large eggs 2 cups panko Safflower oil, for frying Flaky sea salt, such as Maldon, for serving Directions Heat 2 tablespoons butter in a medium saucepan over medium heat. Add shallots; cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Add wine and cook, stirring, until absorbed. Gradually add broth 1 cup at a time, stirring, until rice is just tender, 20 to 25 minutes. (You may not need to use all of broth.) Remove from heat and stir in remaining 2 tablespoons butter and Parmesan. Add sage; season with coarse salt and pepper. Spread risotto in a 9-by-13-inch baking dish. Let cool completely. Form risotto into 1 1/2-inch balls. Insert a cube of Taleggio in center of each. Place flour, eggs, and panko in three shallow dishes; lightly beat eggs. Dredge each ball with flour, then dip in eggs and coat in panko. Transfer to a parchment-lined baking sheet. Heat 2 inches oil to 360 degrees in a heavy pot over medium-high heat. Fry balls in batches, turning once, until golden brown, about 3 minutes a batch. Transfer to a paper towel-lined plate. Sprinkle with flaky salt. Fry small sage leaves in oil until crisp and bright green, about 30 seconds. Top risotto balls with fried sage and serve. Print