100gParmesan cheesefreshly grated, and extra to garnish
Heat the butter in a large saucepan and sauté the onions until golden brown. Add the risotto rice and pan fry for about 3 to 4 minutes.
Add the wine and let it cook away into the rice. Start adding large soup ladles full of stock into the rice and let it bubble away. Repeat the process until the stock is finished and the rice is cooked. Set aside to cool.
Season the chicken breasts with salt and pepper and pan fry in the olive oil until golden brown and cooked through. Remove from the heat and let it cool. Roughly chop the chicken breasts and mix into the risotto.
Pan fry the mushrooms for 3-4 minutes in the leftover pan juices and set aside.
Make the béchamel sauce by heating the butter in a sauce pan. Quickly stir in the flour with a whisk until well-blended and slowly start adding the milk in batches while stirring vigorously until the sauce has thickened. Add the Parmesan and stir until melted away.
Make the arancini by rolling balls just smaller than a golf ball, dipping it in the egg and rolling the balls in the bread crumbs. Deep-fry in the hot oil for 6-8 minutes until golden brown.
Serve with Parmesan béchamel sauce and grated Parmesan.