2 cups buttermilk
2 cups Arborio Rice coating, recipe follows
6 red onions, thickly sliced, loosely separated into rings
8 cups peanut oil
4 vine-ripened tomatoes
Gray salt and freshly ground black pepper
Extra-virgin olive oil, to drizzle
1/2 cup basil leaves, julienne
Balsamic vinegar, to drizzle
1 cup crumbled blue cheese, frozen
1 cup Arborio rice
3 cups all-purpose flour
1 cup semolina
2 tablespoons table salt
1 teaspoon freshly ground black pepper
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