Lemon Arancini

Heat the olive oil and butter in a large skillet or Dutch oven over a medium setting. Saute the shallots, lemon zest and garlic for about 2 to 3 minutes, until fragrant but not browned.

Add the rice, and cook for a minute or two as you stir constantly. Try to coat the grains on all sides.

Add the wine, and cook until it bubbles, stirring until it is nearly all evaporated.

Combine the stock and lemon juice in a large bowl. Add it to the rice in the skillet one ladle at a time, stirring constantly until the liquid is absorbed before adding any more.

Continue for about 20 minutes, or until the rice is al dente.

Add the remaining butter, parsley, and grated Parmesan, stirring to combine.

Allow the risotto to cool to room temperature, and then chill in the fridge for at least 30 minutes.

Place the flour in a small bowl.

Add the eggs to another small bowl, and beat lightly.

Add the breadcrumbs and herbs to a third bowl, and toss to combine.

Take about a tablespoon of the risotto for each arancini, and roll into a ball.

Coat first in the flour, then egg, then roll in the breadcrumbs.

Place on a large plate or baking sheet, and refirgerate for at least 1 hour, until firm.

When ready, half-fill a large pan with canola oil, and heat over a medium-high setting. When a small piece of bread browns in about 30 seconds, it’s hot enough.

Fry the arancini in batches until they’re golden brown.

Drain on kitchen paper, and keep warm in the oven until all the batches are done.

Serve with your favorite dipping sauce.