Arancini with Sun-Dried Tomatoes | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 tablespoon olive oil
• ½ small onion (finely chopped)
• 1 cup Arborio rice
• ¼ cup white wine or dry vermouth
• 1 cup vegetable or chicken stock
• 1½ cups water
• 1 teaspoon salt
• freshly ground black pepper
• 1/3 cup grated Parmigiano-Reggiano cheese
• 2 to 3 ounces Mozzarella cheese
• 2 eggs (lightly beaten)
• ¼ cup chopped oil-packed sun-dried tomatoes
• 1½ cups Italian seasoned breadcrumbs
• olive oil
• marinara sauce (for serving)