Arancini

Preparing the ingredients:

1. 1Finely slice the onion and garlic cloves.
2. 2Cut the mozzarella into cubes.
3. 3Grate the Parmesan.

Preparing the risotto:

1. 4Heat the oil in a large pan.
2. 5Add the onions, season generously with salt, then sauté over medium heat until translucent, about 5 to 6 minutes.
3. 6Add the garlic and continue cooking for another two minutes, stirring frequently.
4. 7Then add the rice to the pan and mix it well with the onions and garlic.
5. 8Cook the rice this way for 3 to 4 minutes before adding the white wine.
6. 9Let the wine reduce until almost completely evaporated.
7. 10Gradually add the hot chicken stock, stirring constantly.
8. 11Wait for the liquid to be fully absorbed before each new addition.
9. 12Continue this way until the stock is used up.
10. 13Then stir in the butter and Parmesan, mixing thoroughly until smooth.
11. 14Spread the cooked rice on a baking sheet and refrigerate to let it cool completely.

Shaping the arancini:

1. 15Divide the rice into 8 equal portions and shape into flat patties.
2. 16Place a piece of mozzarella in the center of each, then close up and shape into a ball, making sure to fully enclose the cheese inside.
3. 17Then bread the balls by dipping them successively in the flour, beaten eggs, and breadcrumbs.
4. 18Refrigerate for about an hour so they firm up.

Frying the arancini:

1. 19Heat the olive oil to 150°C in a small pot, then gently lower the arancini into it.
2. 20Fry for 8 to 10 minutes, until golden brown.
3. 21Make sure to fry slowly so the rice heats through evenly and the cheese melts in the center.
4. 22Serve with a tomato marinara sauce.