Ingredients
For the Risotto:
1 1/2 cups arborio rice
2 garlic cloves, grated
1 onion, finely diced
5 cups chicken stock
1/2 cup white wine
1/2 cup fontina or provolone cheese
1 cup grated parmesan cheese
1 cup grated mozzarella cheese
1 tbsp. butter
1/4 cup olive oil
salt to season
Breading/Frying:
2 eggs, whisked
1 1/2 cups breadcrumbs
oil for frying
Method
To make the risotto, heat the chicken stock in a saucepan over low heat. You want this to come to a gentle simmer. In large saucepan over low heat add the olive oil, diced onion and grated garlic and sweat for a few minutes until the onion turns translucent and soft.
Increase the heat and add in rice and stir well, toasting the rice for 1-2 minutes. Pour in the wine and using a spoon to scrape the bottom to deglaze the pan.
Reduce back to a low heat. Using a ladle at a time, add the stock in with the rice while consistently stirring with a wooden spoon. The rice will absorb all the liquid as it cooks. Repeat the process of adding the stock to the rice until all has been used up. When the rice is ready it will be al-dent, tender, yet still have a bite to it. This should roughly take around 30-35 minutes. Turn off the heat.
Add in the butter and all the cheeses and season with a little salt and pepper if desired. Give it a generous mix, until all the cheese has melted. Cover with a lid to allow to sit until cooled. If you like you can pop it into the refrigerator to speed up the process.
In two separate bowls, add the whisked egg and breadcrumbs side by side. Shape roughly about 1 tbsp. or more of the cooled rice mixture into the palm of your hands and shape into balls. Place them into the whisked egg to coat and then into the breadcrumbs until completely coated. Place them on a plate or baking tray and repeat until all the mixture has been used. Place them into the refrigerator for 30 min to 1 hr, allowing them to firm up prior to frying.
Heat the oil in a deep saucepan or fryer at 170-180c/350-375f. Cook the arancini in batches by carefully placing them in the oil, cooking for 2-3 minutes. You will need to keep your eye on them as they brown very quickly. Remove the arancini with a slotted spoon and drain on a plate lined with baking paper to remove any excess oil. Repeat until all the arancini are cooked.
Serve immediately. Enjoy!