24 Item
1H 30M



1.Combine stock and wine in a medium saucepan; bring to the boil. Reduce heat; simmer, covered.
2.Meanwhile, melt butter in a medium saucepan over high heat; cook onion and garlic, stirring, until onion softens. Add rice; stir over medium heat until rice is coated in butter mixture.
3.Stir 1/2 cup of the simmering stock mixture into rice mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding mixture, in 1/2-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender. Stir in cheeses; season to taste. Cover; cool 30 minutes.
4.Roll rounded tablespoons of risotto mixture into balls; press an olive into the centre of each ball, roll to enclose. Coat risotto balls in breadcrumbs.
5.Heat oil in a large deep saucepan over medium-high heat; deep-fry risotto balls, in batches, until browned lightly. Drain on absorbent paper. Accompany with a rich tomato sauce for dipping, if you like.

For a variation to the olives, fill the arancini with anchovies, tiny pieces of mozzarella or some finely chopped sun-dried tomatoes.