Sun dried tomato and basil Arancini

Makes 24

Ingredients
1 T olive oil
1 1/2 T butter
1 medium onion, finely diced
1 clove garlic, crushed
1 2/3 C arborio rice
4 C chicken stock
1/2 C parmesan (about 40 g)
1/4 C basil, shredded
1/4 C sun dried tomato, thinly sliced
2 eggs
1 C dried breadcrumbs
vegetable oil, to fry

Method
1. Heat oil in a medium saucepan and sweat onions and garlic until softened. Add rice and stir to coat.
2. Add half the stock and a dash of white wine and bring slowly to the boil. Simmer until the liquid is absorbed.
3. Add remaining stock and simmer on low heat stirring occasionally until liquid is absorbed.
4. Stir though butter, parmesan, sun dried tomatoes and basil until combined. Allow to cool.
5. Stir through egg and roll the mixture into balls using wet hands.
6. Coat balls in breadcrumbs and place on tray.
7. When ready, deep fry balls in hot oil for about 2-3 minutes or until golden.