Arancini 13 Steps
Bring vegetable stock to a low simmer.
In another pot, over medium heat, add the olive oil, onion, 1 ½ tbsp of salt and sautée until translucent, continuously stirring as to not colour the onion.
Add the Arborio rice and sautée until edges are translucent (you will hear snap, crackle, pop).
Add the wine and cook until the rice has absorbed the wine, continuously stirring (so the rice does not stick to the bottom of the pot).
Ladle in the vegetable stock just until it covers the rice and stir continuously, let the rice absorb all of the liquid before next addition of stock.
Repeat this process, adding about 1 to 2 cups of liquid until rice is done, tender to the bite and creamy. Turn the heat off.
Stir in the butter and parmigiano cheese until incorporated and creamy.
Remove from pot and lay out on a sheet pan and transfer to fridge to completely cool. Minimum 2 hours.
Once risotto is completely cool, place in a large bowl, mix in mozzarella with your hands so it is evenly incorporated, refrigerate for 1 hour.
Use an ice cream scoop (or spoon) to portion out the balls of arancini, place in your hands and roll between your palms to form a ball and set aside on a baking sheet.
Pre-heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 375 degrees Fahrenheit
Add the bread crumbs to another large bowl so you are able to coat the arancini easily with the bread crumbs.
Fry in a deep-fryer or in a pot with the vegetable oil, till golden brown, place in a bowl and season with salt.