In a pot, combine rice, chicken stock, garlic and shallot. Bring to a boil, then reduce heat to medium-low and cook until rice absorbs the water and is fully cooked (25-30 minutes). Stir frequently.

Transfer rice to a bowl and cool at room temperature. Then refrigerate it for 30 minutes. It will get sticky.

Add oregano, parsley, Parmesan and eggs. Stir to combine.

Heat oil for frying in a deep pot (large saucepan). Oil should be about 1 inch (2.5 cm) inside the pan.

To make the arancini: scoop out about 1 heaping tbsp (I use a small cookie scoop), add a small piece of Brie in the middle and cover it with the rice. Roll into a ball.

Roll each ball in flour, then beaten egg, then breadcrumbs.

Fry for 1-2 minutes, until golden. Do not burn!

Transfer to a plate. Serve with marinara sauce and Gloria Ferrer wine.