Pomegranate Arancini with Goat Cheese Fonduta Ingredients 2 tablespoons butter ½ small onion, finely diced 1 garlic clove, minced 1 cup rice ½ cup dry white wine 3 cups hot low-sodium chicken stock ½ cup parmesan cheese 1 egg 1 tablespoon parsley, finely chopped 3 tablespoons pomegranate seeds, plus more for garnish ¾ cup bread