1 tsp olive oil
1 Tbs dried onion
1/3 cup risotto rice
1 cup chicken or vegetable stock
3 Tbs grated Parmesan
Salt and pepper
160 g mozzarella, cut into 5 x roughly 2 cm cubes
2 tsp mixed herbs
2 Tbs dried breadcrumbs
1 egg, beaten with a pinch of salt
Oil, for frying
Heat oil in a small pan and saute onion for 5 minutes. Add rice and stir to coat in the oil before adding stock. Bring to boil and simmer for 20 to 25 minutes, stirring frequently until rice is tender and stock has been absorbed - add more stock if too dry.
Stir in 2 Tbs of parmesan and herbs and season to taste.
Spread rice out on plate, allow to cool and refrigerate for around 3 hours until firm. With a fork, divide risotto into 5 portions. Press rice into hand and squash into balls.
Make a hole in rice balls and push in a cube of mozzarella, pressing to rice around the cheese to make a ball.
Mix breadcrumbs with remaining parmesan and spread onto a plate.
Dip rice balls into the egg and roll into breadcrumbs.
Once coated, fry arancini in oil for 5 minutes or until golden.