As I continue to try to get your minds off that dreadful kale, here is a variation on the Fontina-Stuffed Arancini from Six Seasons p 379. Edited to add that this uses the Winter Squash & Leek Risotto on p 378 that I posted yesterday.
My modifications were to use a soft blue cheese instead of fontina and to use my usual method of flour -> egg -> panko -> olive oil spray -> bake instead of frying first, then baking. They are not as golden brown as they would be with frying. That can be helped by toasting the bread crumbs before dipping but I was too lazy 
. Served with Marcella Hazan's Tomato Sauce with Butter & Onion.
I'm very happy with these. I love the combination of blue cheese with winter squash and the simple tomato sauce was the perfect partner .... with a glass of pinot noir
