Spot Prawn Arancini

1: Heat butter and olive oil in a large pot on medium-low heat. Add shallots and garlic and cook for 1 minute or until they become translucent.

2: Add rice and salt and sauté until the rice is toasted and begins to stick to the pot. Deglaze with wine and let it reduce by half.

3: Add one ladle of stock at a time to the pot and stir the rice until the stock is absorbed. Repeat this process until the rice is cooked, which takes about 22 minutes.

4: Then, add parmesan cheese, butter, prawns, zest and tarragon.

5: Spread the risotto into a baking pan, cover it with plastic wrap and cool it in the fridge overnight.

6: Portion the risotto into the desired shapes. Dredge each piece first in flour, then in egg wash, and finally in panko.

7: Fry the risotto at 325F until it turns golden brown. Place it onto a plate with a paper towel to remove excess oil, and season with salt.