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Arancini
( SERVES 12 )

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1 cup	Arborio rice, cooked, (cook in vegetable or chicken stock)
1	Vegetable stock, or chicken, to cook rice
½ cup	Parmesan cheese, grated
100 g	Mozzarella cheese, fresh cut into cubes
2	Eggs, (lightly beaten)
¾ cup	Breadcrumbs, dried
1 to fry	Canola oil, or olive oil

Wet your hands and place a heaped tablespoon of the risotto in your palm.
Flatten to a thickness of about 2cm. Place a cube of mozzarella plus a pinch of parmesan in the centre.
Fold the risotto round it to form a ball. Repeat with the remaining risotto.
Dip the balls into the egg, then coat in breadcrumbs.
Refrigerate until ready to cook. Return to room temperature before cooking.
Heat the oil in a deep fryer, wok or large saucepan until a faint haze rises.
Fry a few balls at a time for 2-4 minutes, turning so the surfaces become crisp and golden.
Remove and drain on paper towels.