Mushroom Arancini - cooking recipe

Ingredients

6 cups reduced sodium chicken stock
1 tbsp extra virgin olive oil
1 small onion, finely diced
2 cups arborio rice
1/2 cup dry while wine
10 oz button mushrooms, finely chopped
3 tbsp butter
1 tsp finely chopped rosemary
5 oz mozzarella cheese, cut into 1/4-inch cubes
1 cup dry breadcrumbs
None None Vegetable oil, for shallow frying

Preparation

Pour stock into medium saucepan; bring to a low simmer. Keep warm.
Heat oil in a large heavy-bottomed saucepan on medium heat. Saute onion for 3-4 mins, until tender. Add rice, stirring for 1 min to coat well in oil.
Pour in wine and stir for 1 min, until absorbed. Add 1 cup of the hot stock; stir constantly until liquid is absorbed. Continue to add stock, 1 cup at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Add mushrooms with the third cup of stock.
Remove from heat. Stir in butter and rosemary. Season to taste. Let stand, covered, for 2 mins. Cool.
Use wet hands, 2 tbsp of risotto into a ball. Use thumbs to make a large indentation. Fill with a cheese cube, then mold rice around filling. Repeat with remaining ingredients. Roll in breadcrumbs.
Heat oil in a large saucepan until a cube of bread sizzles as soon as it is added. Fry rice balls in batches of 3 or 4, turning, for 2-3 mins each until golden brown. Drain on paper towel. Serve hot.