To make the risotto base, start by heating the oil in a large, shallow pan and adding the onions, season well with salt and cook until they go translucent - about 5-6 minutes. 2. Add the garlic and continue to cook for another two minutes, stirring frequently. 3. Next, add the rice to the pan and stir through the onions and garlic. Cook the rice like this for 3-4 minutes before adding your glass of white wine. Reduce the white wine until it's almost gone. 4. Working one little at a time, add the hot chicken stock and continue to stir. Don't add any more until the last level has evaporated. Continue until you use up all the chicken stock. 5. Now add your butter and Parmesan, and stir through well. Take the cooked rice and place it on a tray and in the fridge to chill. 6. Divide the rice into 8 even piles and form the rice into a flat patty shape. Add one piece of the mozzarella to the centre and cover it completely, so you end up with a rice ball with a piece of mozzarella in the centre. 7. Next crumb, your balls in the standard flour, beaten egg, then bread crumbs. Place them in the fridge for about an hour to firm up. 8. In a small pot, heat your olive oil to 150°C and carefully add your Arancini and cook for 8-10 minutes or until golden brown. You want to cook them slowly so the rice has time to warm through and the cheese in the centre melts. 9. Serve with some tomato marinara sauce and enjoy!
