Parmesan and Basil Arancini

Instructions

1. 1

   In a large saucepan, heat the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute.

2. 2

   Add the arborio rice and stir to coat with butter. Toast for 2-3 minutes until the edges become translucent.

3. 3

   Pour in the white wine and stir until absorbed. Begin adding the warm stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.

4. 4

   Continue this process for about 18-20 minutes until the rice is creamy and al dente. Remove from heat and stir in the grated parmesan and chopped basil. Season with salt and pepper.

5. 5

   Spread the risotto on a baking sheet and refrigerate for at least 30 minutes until completely cooled and firm.

6. 6

   Take a handful of cooled risotto (about 2 tablespoons) and flatten it in your palm. Place a cube of mozzarella in the center and carefully form the rice around it into a ball. Repeat with remaining risotto.

7. 7

   Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third.

8. 8

   Roll each rice ball in flour, dip in beaten egg, then coat thoroughly with breadcrumbs. Place on a tray and refrigerate for 15 minutes to set.

9. 9

   Heat oil in a deep pot or fryer to 170°C (340°F). Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy all over.

10. 10

    Remove with a slotted spoon and drain on paper towels. Serve hot with marinara sauce for dipping if desired.