Instructions

1. Risotto
2. Chop the onion and garlic and sauté them in oil in a pan
3. Add the rice and let it become glossy
4. Pour in the white wine and let it reduce
5. Add the stock gradually while stirring, until the rice is tender
6. Stir in the Parmesan cheese and season with salt and pepper
7. Let the risotto cool completely, preferably in the refrigerator
8. Aioli
9. Place all the ingredients in a tall container
10. Place the immersion blender at the bottom and blend without moving it until it starts to emulsify
11. Slowly lift the immersion blender as it thickens
12. Arancini
13. Form balls of the desired size from the cold risotto
14. Mix flour, breadcrumbs, salt, and pepper in a bowl
15. Beat the eggs in another bowl and place the breadcrumbs in a third bowl
16. First, roll the balls in the flour mixture, then the egg, and finally the breadcrumbs
17. Heat the oil to about 180°C and fry the arancini until they are golden and crispy
18. Garnish the arancini with aioli and herbs