Crispy arancini balls

1. Heat oil and butter together in a large, deep frying pan on medium. Saute eschalot, celery and garlic 2-3 minutes, until tender. Stir in rice and saffron and cook 1 minute.
   
   
2. Pour in wine and stir 1 minute, until absorbed. Add hot stock, 1 cup at a time, stirring after each addition until all liquid has been absorbed. This will take 15-20 minutes and rice should be soft with a slight bite. Add parmesan and season to taste. Cool.
   
   
   
3. Using wet hands, roll heaped tablespoons of risotto into balls. Use thumb to make a large indent in each ball and push in a piece of bocconcini. Mould rice around bocconcini to enclose.
   
   
4. Place breadcrumbs in a medium mixing bowl. Roll balls in crumbs to coat.
   
   
5. Heat oil in a heavy-based saucepan on medium, until a cube of bread sizzles as soon as it is added. Fry balls in 3 batches, 2-3 minutes each, until golden. Drain on paper towel. Serve hot or cold, with tomato chutney if liked.

• Panko breadcrumbs can be replaced with regular dried breadcrumbs.
  
• Freeze leftover arancini in an airtight container for up to 2 months.