1 Cup White Wine
1 Onion, chopped finely
1 Tablespoon Crushed Garlic
3 Cups Chicken stock
2 Tablespoons Fresh Thyme
1 Cup Risotto Rice (Arborio)
50g Parmesan Cheese, grated
3 Tablespoons Flour
75g Panko Breadcrumbs
Filling of choice (meat, cheese or veggies) must be cooked prior.
Melt butter in a large saucepan. Add onion and garlic and cook over a low heat until soft. Heat the stock in a separate saucepan.
Add the thyme and rice into the onion mixture and stir for 2 mins to star cooking rice. Add the wine an stir until it is absorbed. Add several ladles of stock, stirring continuously, once absorbed continue to add ladles of stock to just cover the rice. Continue until rice is creamy and cooked (around 20mins). Once rice is cooked stir in parmesan cheese, spread out onto a tray covered and leave to cool.
To make the arancini, roll a small amount of risotto into a ball the size of a walnut. Press a hole in the middle and place a small amount of filling. press risotto around filling to enclose it (you may need more rice). Repeat with the remaining rice. Once balls are formed, roll each in flour, cover with beaten eggs, coat in breadcrumbs.
Heat enough oil in a deep fat fryer to cover the arancini. Heat to around 180'c, or until a piece of bread fries as soon as you put it in. Deep fry arancini for around 3-4mins or until golden brown. Drain in paper towel, you can serve hot or at room temp.