Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
- Step 2
Heat butter and 1 tablespoon of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and 1/2 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
- Step 3
Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
- Step 4
Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes.
- Step 5
Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper and allow to cool.
- Step 6
To make arancini: Preheat oven to 180C. Line 2 baking trays with non-stick baking paper. Place the flour in a shallow medium bowl. Lightly whisk the eggs in another bowl. Spread the stuffing mix over a plate.
- Step 7
Use wet hands to shape a handful (about 1/2 cup) of the risotto into a ball. Repeat with the remaining risotto to make 12 balls.
- Step 8
Roll 1 risotto ball in the flour and shake off excess. Dip in egg, then roll in stuffing mix, pressing to coat. Pinch the top slightly to make a pear shape. Place on the prepared tray. Repeat with the remaining risotto balls, flour, egg and breadcrumbs.
- Step 9
Spray the arancini with olive oil spray. Bake in oven for 20 minutes or until crisp and golden.