Arancini

Instructions

1. Peel and chop the onion. Pour the olive oil into a frying pan and sauté the onions until soft. Add the rice and cook for 1 minute. Pour in half the stock and allow the rice to absorb it, while continuing to stir. Add the remaining stock and repeat until the rice is cooked. Add the Parmesan and mix well. Leave the risotto to cool to room temperature.
2. In a shallow dish, beat the egg. In the second shallow dish, add the breadcrumbs. Shape the risotto into balls about 3 cm in size. Dip the rice balls in the egg and then in the breadcrumbs and set aside in the fridge for 45 mins.
3. Place the rice balls in the appliance fitted with the plate. Start the cooking process.
4. Turn the rice balls over halfway through cooking.
5. Serve on their own or with a red or green pesto sauce.