• 1½ litres chicken or vegetable stock
• 80g butter
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 450g risotto rice (carnaroli)
• 150ml white wine
• 1 pinch of saffron
• 100g parmesan, grated
• 2 balls of mozzarella, chopped
• 150g plain flour
• 2 eggs, beaten with a dash of milk
• 300g panko breadcrumbs
• 1 litre vegetable oil, for frying
2. In another large pan, heat 30g of the butter and sauté the diced shallot and garlic until soft but not coloured. Add the risotto rice and allow it to toast for two minutes, stirring frequently. Season with salt and pepper.
3. Add the white wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit (adding the saffron at this point too), stirring the stock through the rice and allowing each ladleful to become absorbed before adding the next.
4. Continue cooking in this way for 18 minutes, until the rice is cooked through.
5. Remove from the heat and add the remaining butter and parmesan, mix well and then remove from the pan. Spread onto a large tray and allow to cool.
6. Once cooled completely, add the mozzarella, mix well and check the seasoning.
7. To assemble, scoop a large tablespoon of the cooled rice into your hands and roll into a ball. Place on a tray and repeat with the rest of the rice. Leave in the fridge to set.
8. To cook the arancini, place the flour in one shallow dish, the beaten eggs in another and the panko breadcrumbs in a third.
9. Dip the arancini first into the flour to coat, shaking off any excess, then dip into the egg mix and finally into the breadcrumbs.
10. Heat the vegetable oil to 190C in a deep pan and fry the arancini until they turn golden brown. Check the centre is hot by piercing one with a skewer.
11. Serve while still hot.