Lemon Arancini Balls 

Directions

Lemon Risotto 

1. Heat olive oil and butter in a large pot over medium-low heat. Add chopped onions and sautè for 5 - 7 minutes until onions are translucent (not browned). 
2. Add minced garlic and rinsed rice. Stir over medium heat for 1 minute. 
3. Add red wine and cook over medium heat until wine reduces in half and comes to a boil (approx. 2 - 3 minutes). 
4. Slowly add vegetable stock ½ cup at a time to rice. Continue to cook over medium- low heat while stirring continually and allowing liquid to absorb before adding more vegetable stock.
5. Cook for 20 - 25 minutes while adding liquid slowly until risotto is al dente and most of the liquid has been absorbed (we need a stickier risotto to make balls). 
6. Add parmesan cheese and lemon zest to risotto, stir until combined. 
7. Remove Lemon Risotto from pot and spread on a parchment lined baking tray. Let cool completely. 

Forming Lemon Arancini Balls 

1.  Divide mozzarella ball into 18 portions for 3 inch Arancini Balls or 30 portions for bite size Arancini Balls. Form portions into balls (they don't have to be perfectly formed). 
2. Scoop 1 - 2 tablespoons cooled Lemon Risotto into your hand and flatten. Place mozzarella ball into the centre and form Lemon Risotto around to cover mozzarella completely. (The amount or Lemon Risotto you need to use is dependent on what size mozzarella balls you are using). Repeat with remaining portions. 
3. Place formed Lemon Arancini Balls on a lined parchment baking tray. Refrigerate for 30 minutes. 

Assembly and Cooking 

1. Preheat deep fryer or oil in a large pot to 360°F (182°C).
2. For coating Lemon Arancini Balls, use three separate shallow dishes for Kinnikinnick All Purpose Flour Blend, beaten eggs and Kinnikinnick Panko Bread Crumbs. 
3. Remove Lemon Arancini Balls from refrigerator and dip a few at a time. Start with Kinnikinnick All Purpose Flour Blend, then into the beaten eggs and finish in Kinnikinnick Panko Bread Crumbs. 
4. Deep fry coated Lemon Arancini Balls in preheated fryer. Fry a few at a time until golden brown approx. 4 - 5 minutes (time will vary depending on thickness of batter and size of Lemon Arancini Ball). 
5. Cool slightly on paper towel. Repeat with remaining Lemon Arancini Balls.
6. Serve warm or cold with optional Basil Tomato Pesto.