To start the risotto: In a heavy bottomed saucepot melt 2
tablespoons of olive oil and 2 tablespoons of butter together. Add the onions, cooking them for 3-4
minutes until translucent. Stir in
the rice, coating and separating each of the grains. Add the white wine and 1/2 cup of simmering chicken
To cook the risotto: While continuing to stir, add 1/2 cup of broth at
a time. Let the rice absorb most
of the broth before adding the next ½ cup. Repeat until all the broth is added. Adjust the seasoning with salt and
pepper. Finally add the remaining butter and Reggiano Parmigiano stirring to
incorporate all the ingredients well.
To prepare the arroncini: Cool the risotto completely in the refrigerator.
Form small balls of risotto, rolling in the palm of your hand. Drop into the
seasoned breadcrumbs to coat. Warm 1 cup of the extra virgin olive oil in
shallow pan until hot. Fry the arroncini in batches until golden brown.