Ingredients

• 2 tbsp olive oil
• 2 onions halved, sliced
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1 cup Arborio rice
• 2 1/2 cups chicken stock boiling
• 25 g butter
• 1 cup grated parmesan
• 100 g mozzarella, cut into small cubes

Method

1. Heat half the oil in a medium frying pan on low. Cook onion for 15 mins, covered, or until very soft. Add sugar and vinegar and stir until combined. Cook for 5 mins, until onion is caramelised.
2. Meanwhile, heat remaining oil in a large saucepan on high. Add rice and cook for 1 min, or until rice is coated. Add all but ¼ cup of hot stock. Stir and simmer on low, covered, for 12-15 mins, or until rice is tender. Remove from heat, add remaining stock with butter, ¾ cup of parmesan and caramelised onion and stir to combine. Transfer to a container and refrigerate overnight
3. Preheat oven to 200°C or 180°C fan. Grease a 24-hole mini-muffin pan. Roll 1 tbsp of risotto into ball. Using index finger, press a hole in centre of ball, fill with a piece of mozzarella and carefully roll ball to enclose. Press into prepared muffin pan. Repeat with remaining risotto and cheese. Sprinkle remaining parmesan over risotto balls.
4. Bake for 20 mins, or until firm and golden. Cool in pan for 5 mins. Run a small round-bladed knife around edge of cakes to loosen before removing from pan. Serve at room temperature or cold.

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