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Ingredients 1 brown onion, diced 4 cloves garlic, minced 3 tbsp olive oil 400g arborio rice 1L chicken stock, hot 3 tbsp butter 50g grated parmesan 200g low moisture mozzarella, diced 2 eggs 50g flour 100g bread crumbs oil for frying To make the risotto base, start by heating the oil in a large, shallow pan and adding the onions, season well with salt and cook until they go translucent - about 5-6 minutes. 2. Add the garlic and continue to cook for another two minutes, stirring frequently. 3. Next, add the rice to the pan and stir through the onions and garlic. Cook the rice like this for 3-4 minutes before adding your glass of white wine. Reduce the white wine until it's almost gone. 4. Working one little at a time, add the hot chicken stock and continue to stir. Don't add any more until the last level has evaporated. Continue until you use up all the chicken stock. 5. Now add your butter and Parmesan, and stir through well. Take the cooked rice a
