Four Cheese Arancini - cooking recipe

Ingredients

1 tbsp extra virgin olive oil
1 None small onion, finely chopped
1 stalk celery, chopped
1 clove garlic, minced
14 oz Arborio rice
1/2 cup dry white wine
6 cups hot chicken stock
1/3 cup four cheese mix
3 tbsp butter, chopped
1 None lemon, zested and juiced
1/3 cup fresh herbs, chopped
1 cup all-purpose flour, seasoned + 2 tbsp
2 None eggs, lightly beaten
2/3 cup breadcrumbs
None None canola oil for shallow-frying
None None mixed greens, to serve
None None tomato salsa, to serve

Preparation

Heat oil in heavy-bottomed saucepan over medium heat. Saute onion, celery and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min, until liquid is almost absorbed. Add hot stock, 1 cup at a time, stirring between additions until liquid has been absorbed, around 15-20 mins. Remove from heat. Add cheese, butter, lemon zest, lemon juice and herbs. Season. Cover and let cool completely.
Shape mixture into 12 patties. Dredge in flour, egg then breadcrumbs. Chill for 15 mins.
Heat canola oil in large heavy-bottomed frying pan over medium heat. Fry arancini for 1-2 mins per side, until golden. Drain on paper towels. Serve hot with mixed greens and tomato salsa.