Arancini

These little 'risotto balls' as we call them are delectable and everyone of my friends who has tried them love them and always want more. My family love them and even Dave who doesn't like risotto loves to eat these.

Makes
approx 25

Ingredients
900ml chicken or vegetable stock
2-3 tbs olive oil
1 onion, finely chopped
300g Arbororio rice
1/4 cup (60ml) dry white wine or more (I use more wine as it gives it a delicious flavour)
1/2 cup (40g) finely grated Parmesan
100g tasty or mozzarella cheese, cut into small cubes

Vegetable oil, to deep-fry

Method
Bring stock to the boil over high heat, then keep at a gentle simmer. Heat oil
in a large, heavy-based pan over medium-low heat. Add onion and cook for 3-4
minutes until soft. Add rice and stir for 1-2 minutes to coat
grains. Add wine and stir for 3-4 minutes until almost evaporated. If using more wine, ladle in some more until evaporated and repeat twice before adding stock. Add stock,
a ladle full at a time, allowing each to be absorbed before adding the next.
Continue for 15-20 minutes, stirring, until rice is cooked (usually coats the back of a wooden spoon when ready). Stir in Parmesan cheese. Spread risotto in
a shallow dish to cool, then cover and refrigerate for 1 hour or overnight.
Line a tray with baking paper. Place 1 tablespoon of risotto in the palm of
your hand and flatten slightly. Place a piece of tasty or mozzarella cheese in the centre,
then roll up to enclose and form a smooth ball. Place on the tray. Repeat with
remaining risotto. Roll each ball into flour to cover and place on a tray until ready to fry.
Half-fill a deep-fryer or heavy-based saucepan with vegetable oil and heat to
190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it
will turn golden in 30 seconds when oil is hot enough.) In batches, fry
arancini, turning, until golden. Drain on paper towel. Serve
immediately.
Can be served on a bed of salad and a side dish of Neapolitan sauce.
The Arancini can be frozen and reheated.