Crispy Arancini - cooking recipe

Ingredients

1 tbsp olive oil
1 tbsp butter
3 None large shallots, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
7 oz Arborio rice
1/2 tsp ground saffron
1/2 cup white wine
3 cups chicken stock, warmed
2 oz Parmesan cheese, grated
6 oz baby bocconcini, drained, halved
1 3/4 cups breadcrumbs
None None vegetable oil, for deep-frying

Preparation

Heat olive oil and butter together in a large deep-frying pan over medium heat. Saute shallots, celery and garlic for 2-3 mins, until tender. Add rice and saffron. Cook for 1 min. Add wine and cook for 1 min, stirring, until absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Add Parmesan and season. Let cool.
Roll heaped tablespoonfuls of risotto into balls. Stuff each with a piece of bocconcini then coat in breadcrumbs.
Heat oil in a heavy-bottomed saucepan to 350\u00b0F. Deep-fry arancini for 2-3 mins, until golden. Drain on paper towels. Serve hot or cold.