Arrancini

Ingredients
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
3 eggs
3 tablespoons chopped flat-leaved parsley
115g mozarella, diced
80g plain flour
100g breadcrumbs

Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and cheese - allow to cool.
4. Break up cooled risotto and mix with 2 beaten eggs until the mix sticks together - stir in the parsley.
5. Using wet hands, form the risotto mix into egg-sized balls - placing a few cubes of mozarella into the centre of each ball.
6. Spread the flour onto a large plate - season with salt and pepper - roll each risotto ball in the flour, then in the remaining beaten egg, before coating with breadcrumbs.
7. Deep fry (in c. 3 inches of oil at about 180-190C) each ball for about 2 minutes until crisp and golden - serve immediately.

Status
Untried at home - eaten out before now and very nice!