Pomegranate Fontina Rice Balls

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Martha Stewart


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2 tablespoons grapeseed oil

1 small onion, chopped (1 cup)

1 pound arborio rice (21/3 cups)

1 cup dry white wine

6 cups water, plus more if needed

3 small sprigs rosemary

1 cup finely grated Parmesan cheese (4 ounces)

1 ounce (2 tablespoons) unsalted butter

Coarse salt and freshly ground pepper

1 cup diced fontina cheese (4 ounces)

1 cup pomegranate seeds

4 cups fine plain breadcrumbs

4 large eggs, beaten with 1 tablespoon water

Safflower oil, for frying (about 8 cups)

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