mozzarella & caramelised onion risotto cakes

Recipe:


2 tbsp                           olive oil
2                                  onions, halved & sliced
1 tbsp                           brown sugar
1 tbsp                           balsamic vinegar
1 cup                            arborio rice (risotto rice)
2 1/2 cups                    chicken stock
25 gm                           butter
1 cup                            grated parmesan
100 gm                         mozzarella cheese, cut into small cubes


Method:

1. Heat half the oil in a medium frying pan on low. Cook onion for 15 minutes, covered or until very soft. Add sugar and vinegar and stir until combined. Cook for 5 minutes, until onion is caramelised. 
2. Heat remaining oil in a large saucepan on high heat. Add rice and cook for 1 minute. Add all but 1/4 cup of hot chicken stock, stir and simmer on low heat covered for 12-15 minutes. 
3. Remove from heat, add remaining stock with butter, 3/4 cup of parmesan and caramelised onion and stir to combine. 
4. Transfer to a container and keep refrigerated overnight.
5. Preheat oven to 200'c or 180'c fan. Grease a 24-hole mini-muffin pan. 
6. Roll 1 tbsp of risotto into a ball. Using your index finger, press a hold in the center and fill it with a piece of mozzarella cheese. 
7. Carefully roll ball to enclose. Add more mixture if needed. Repeat with remaining risotto and cheese. Sprinkle remaining parmesan over risotto balls. 
8. Bake for 20 minutes or until firm and golden. Cool in pan for 5 minutes, and run a small round-bladed knife around the edge of cakes to loosen before removing from pan. Serve warm.