Ingredients

2 tablespoons (1/4 stick) butter

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped shallots (about 2 large)

1 1/2 cups arborio rice (about 10 ounces)

1 teaspoon salt

3/4 cup dry white wine

4 1/2 to 5 cups low-salt chicken broth, divided

1 teaspoon fennel pollen* or freshly ground fennel seeds

1 teaspoon finely grated orange peel

3/4 teaspoon finely grated lemon peel

1/2 teaspoon finely grated lime peel

30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese

3 large eggs

1/4 cup whole milk

3 cups panko (Japanese breadcrumbs)** or fresh breadcrumbs made from crustless French bread

6 cups vegetable oil (about; for deepfrying)

Orange, lemon, and/or lime wedges (optional)

Description

These Deep-fried Rice Balls Hail From Sicily. Arancine Are Often Made With Leftover Risotto, But This Recipe Calls For Freshly Made Risotto. A...

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