Fennel Arancine with Jack Cheese - The Honey Exchange

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1 small onion
• 1-1/2 cups arborio rice
• 1/2 teaspoon salt
• 5 1/2 to 6 cups low salt chicken stock, divided
• 1 teaspoon Fennel Pollen*
• finely grated zest and juice of one lemon
• about 30 1/2 inch cubes of Monterey Jack Cheese
• 3 large eggs
• 1/4 cup milk
• 3 cups breadcrumbs
• about 6 cups vegetable oil, for frying