Arancini balls

Instructions

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1. 1 Heat the oil and butter in a pan until foaming. Add the onion and a pinch of salt, and fry over a low heat for 15 mins, or until soft and translucent. Add the garlic and cook for another minute. Stir in the rice and cook for a further minute, then pour in the wine. Bring to the boil and cook until the liquid has reduced by half. Pour in half the broth and simmer, stirring continuously until most of the liquid has been absorbed. Add the remaining broth, a ladleful at a time as the rice absorbs the liquid, stirring until the rice is cooked through (this should take about 20-25 mins) and all the liquid has been absorbed. Stir in the parmesan and lemon zest, and season to taste. Spread the risotto out in a baking pan or dish, and leave to cool to room temperature.
2. 2 Scoop the cooled risotto into 18 equal portions – they should be slightly larger than a golf ball. Flatten one risotto ball in your hand and put a piece of the mozzarella in the center, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
3. 3 Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and, finally, the breadcrumbs. Transfer to a baking pan and set aside.
4. 4 Half-fill a large, heavy-based, deep pan with vegetable oil and heat over a medium-low heat until it reads 325F on a cooking thermometer, or until a piece of bread turns golden brown within 45 seconds when dropped into the oil. Carefully lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and crisp. Set aside on a baking pan lined with a clean kitchen towel.
5. 5 Eat the arancini warm, or serve with a basic tomato sauce for dipping.