baking couture ARANCINI
― 1L (4 cups) vegetable stock75g butter1 brown onion, halved, finely chopped2 garlic cloves, crushed295g (1 1/3 cups) arborio rice125ml (1/2 cup) dry white wine35g (1/3 cup) finely grated parmesanSalt & freshly ground black pepper2 eggs, lightly whisked6 bocconcini, quartered120g (1 1/3 cups) dried (packaged) breadcrumbsSunflower oil, to deep-fry ∙ Place the stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and hold at a gentle simmer.Heat the butter in a [...].
