Arancini

I started by bringing 2 1/2 cups of chicken stock to a boil in a separate sauce pan. Than in large pan I sweated the diced onion and garlic. I was than supposed to add the rice to the dish and than the wine but I accidentally added the wine before the rice. I added the wine and rice and cooked about 2 minutes until the liquid evaporated than added the chicken stock just a ladle full at a time and stirred the risotto until it was all absorbed and the rice was al dente. I removed from the heat and added the Parmesan cheese. I cooled the rice and added one beaten egg to the mixture and balled the rice and enclosed a cube of mozzarella in the middle of each ball. I than rolled it through the flour mixture, than the egg-wash and than the bread crumbs and pan fried them until they were golden. I am definitely going to make these more often because they were super delicious!