Step 1

Prepare a saffron risotto. When cooked, stir in butter and Grana Padano (the risotto should be rather dry). Spread on a tray and let cool.

Step 2

Spoon around ¼ cup risotto into the palm of your hand and flatten to around 2" in diameter. Place a piece of gorgonzola and a few walnuts in the center. Shape into a classic arancino form (either a ball or cone). Place on a baking sheet. Repeat with remaining risotto, gorgonzola and walnuts.

Step 3

Pour oil into a frying pan and heat over medium to 350°F.

Step 4

Line a baking sheet with parchment paper. Place breadcrumbs in a shallow bowl. Place flour in another shallow bowl. Beat eggs in a third bowl. Working one at a time, dredge rice balls in flour, shaking off excess, then in beaten egg. Lastly, coat with breadcrumbs, pressing gently to adhere and place on baking sheet.

Step 5

When oil reaches 350°F, fry rice balls in small batches until golden brown, 6-9 minutes. Transfer to a plate lined with paper towels to drain; season with salt. Repeat with remaining rice balls. Serve hot.