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- In a large pan, melt the butter with the olive oil over a medium heat. Add the onion and cook for 5-8 minutes or until softened. Add the garlic and cook for one minute longer.
- Stir in the rice and cook for one minute. Turn up the heat and add the wine. Allow it to reduce for two minutes.
- Gradually add the stock, a ladleful at a time, stirring continuously until absorbed before adding the next ladleful. Continue stirring for 15-20 minutes until the rice is tender. Stir in the Parmesan and season with salt and pepper.
- Spread the risotto out over a large baking tray and set aside to cool completely.
- Once cooled, use damp hands to divide the mixture into 18 equal pieces and flatten slightly.
- One at a time, cup a piece of the risotto mixture in your hand and place one mozzarella ball into the centre. Shape into a ball by bringing the sides around the mozzarella and sealing together. Repeat until all the mixture has been formed into mozzarella-stuffed rice balls.
- Place the flour in one shallow bowl, beat the eggs in a second and place the breadcrumbs in a third bowl.
- Coat the balls by dipping them into flour, then the egg and finally the breadcrumbs.
- Line a large plate with kitchen paper. In a large saucepan, heat the vegetable oil to 170 ̊C. Working in small batches to avoid crowding the pan, cook the arancini for four minutes until deep golden.
- Use a slotted spoon to remove from the oil and place on the prepared plate.
- Once all of the arancini have been cooked, sprinkle with grated Parmesan and serve with your favourite tomato pasta sauce for dipping.
Per serving: 329kcals, 19.6g fat (7.1g saturated), 27.2g carbs (1.1g sugars), 10.4g protein, 1.8g fibre, 0.279g sodium
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