Sliced Heirloom Tomato Stack with Blue Cheese

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Onion Rings:

2 cups buttermilk

2 cups Arborio Rice coating, recipe follows

6 red onions, thickly sliced, loosely separated into rings

8 cups peanut oil

Tomato Stack:

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

Onion Rings:

Arborio Rice Coating:

1 cup Arborio rice

3 cups all-purpose flour

1 cup semolina

2 tablespoons table salt

1 teaspoon freshly ground black pepper