Arancini (Risotto croquettes) recipe

In a small frying pan over medium high heat add a tablespoon of vegetable oil and saute the onion for 5 to 6 minutes, or until translucent. Add the arborio rice and cook for 3 minutes. Add the white wine and one third of the chicken or vegetable broth and stir until all the liquid is absorbed. Add half of the remaining stock and cook, stirring frequently, until absorbed. Add the remaining stock and repeat. Remove from the heat and let it cool for 10 to 15 minutes.

Add the grana padano, butter, egg and season with salt and pepper to taste. Stir well until all ingredients are well combined. Divide the rice mixture into 16 small equal portions and set aside.

Beat the 3 eggs into a ball, place the flour into a large plate and the bread crumbs into another.

Take a rice portion and place a mozzarella cube in the middle. Use your palms to shape it into a ball. Repeat with the remaining rice.

Take a rice ball and roll it into the flour. Dip it into the beaten eggs, then roll it into the bread crumbs. Set aside and repeat with the remaining rice balls.

Pour 3 tablespoons of olive oil in a frying pan over medium high heat, bring to a heat and fry the rice balls until golden brown. Remove and place on paper towels.