Arancini

1. 1

   Combine the stock and wine in a medium saucepan; bring to the boil. Reduce the heat to low; simmer, covered.

2. 2

   Meanwhile, melt the butter in a medium saucepan on medium heat. Cook the onion and garlic, stirring, until the onion softens. Add the rice and stir until the rice is coated in the butter mixture.

3. 3

   Stir 1/2 cup of the simmering stock mixture into the rice mixture. Cook, stirring, on low heat until the liquid is absorbed. Continue adding the mixture, in 1/2 cup batches, stirring, until the liquid is absorbed after each addition. Total cooking time should be about 35 mins or until the rice is tender. Stir in the cheeses and season to taste. Cover and cool for 30 mins.

4. 4

   Roll rounded tablespoons of the risotto mixture into balls. Press an olive into the center of each ball and roll to enclose. Coat the risotto balls in breadcrumbs.

5. 5

   Heat the oil in a large, deep saucepan on medium-high heat. Deep-fry the risotto balls, in batches, until lightly browned. Drain on paper towels. Accompany with a rich tomato sauce for dipping, if desired.

* Per serving · 4 servings · Values may vary.