Arancini

1. In a medium pot heat stock to a simmer and leave on the stove with a ladle close by.
2. In a large sauce pan on medium heat melt butter. Add shallots and sweat until soft, 3-4 minutes.
3. Add garlic and sweat until fragrant, approximately 1-2 minutes.
4. Add salt and pepper and rice, toast rice for 1-2 minutes coating each individual grain of rice.
5. Pour in cup of wine and stir until absorbed.
6. Add stock one ladle at a time as it absorbs and stir risotto until all stock is gone, approximately 20 minutes.
7. Remove from heat and fold in Parmesan, lemon juice, dill, parsley and parmesan. Spread out onto a baking tray lined with parchment and allow to cool.
8. In a large mixing bowl add ½ cup panko, Parmesan, eggs and the risotto, combine well.
9. Using wet hands and using approximately 2 tbsp of butter, form balls. Make an indentation and stick a piece of lobster and brie in each ball. Then cover with risotto mixture before rolling in leftover panko in a separate bowl.
10. In a large heavy bottomed sauce pan or pot suitable for frying add 3-4” of vegetable oil. Pre-heat oil to 330F and fry balls until golden brown.
11. Allow to rest on paper towel before serving.