Arancini

Instructions

1. Melt the butter in a large pan over medium heat. Add the onions and sauté until they become translucent, about 3 minutes.
2. Add the Arborio rice to the pan and stir for an additional 2 minutes until the rice is slightly translucent. Then, add the white wine and cook until it is fully absorbed.
3. Begin adding the chicken stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. Continue until all the stock has been absorbed and the rice is creamy and tender.
4. Once the risotto is cooked, stir in the Parmesan cheese and season with salt and pepper to taste. Allow the risotto to cool completely.
5. With wet hands, take a small portion of the cooled risotto, place a cube of mozzarella in the center, and then shape it into a ball around the cheese. Repeat until all the risotto is used.
6. Roll each ball in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
7. Heat about 2 inches of vegetable oil in a deep pan to 350°F. Fry the arancini in batches until golden brown and crispy, about 4-5 minutes per batch.
8. Remove the arancini from the oil and drain on a paper towel-lined plate. Serve warm.