Crispy Arancini

• 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

1. 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.
2. Roll heaped tablespoonfuls of risotto into balls. Stuff each with a piece of bocconcini then coat in breadcrumbs.
3. Heat oil in a heavy-bottomed saucepan to 350u0b0F. Deep-fry arancini for 2-3 mins, until golden. Drain on paper towels. Serve hot or cold.

olive oil, butter, shallots, celery, garlic, rice, ground saffron, white wine, chicken stock, parmesan cheese, baby bocconcini, breadcrumbs, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/30990 (may not work)