Beetroot arancini with gooey cheesy centres Recipe - Better Homes & Gardens Australia

Ingredients

• 450g can sliced beetroot
• 1 Tbsp extra virgin olive oil, plus extra, to deep-fry
• 1 red onion, finely chopped
• 2 cloves garlic
• 1 cup arborio rice
• 250ml dry white wine
• 500ml chicken stock, heated
• 25g parmesan, finely grated
• Finely grated zest of 1 lemon
• 1 tsp dried oregano
• Sea-salt akes and freshly ground black pepper, to season
• 2 Tbsp finely chopped basil leaves, plus extra leaves, to serve
• 50g firm mozzarella (not fresh bocconcini style), cut into 28 x 1cm cubes
• 1⁄2 cup plain flour
• 4 free-range eggs, lightly beaten
• 2 cups panko breadcrumbs
• Aioli, to serve