Saffron & prawn arancini with lemon aioli | Home Beautiful

Ingredients

• 1 cup (250ml) boiling water
• 1 cup (250ml) white wine
• 2 cups (500ml) hot fish stock
• 8 threads saffron
• 1 tbsp extra virgin olive oil
• 2 eschalots, finely chopped
• 1½ cups (300g) arborio rice
• 16 green tiger prawns, peeled and finely chopped
• ¼ tsp dried chilli flakes
• 2 tsp finely grated lemon zest
• ½ cup (75g) plain flour
• 3 eggs, lightly beaten
• 1½ cups (110g) panko (Japanese) breadcrumbs
• Vegetable oil, for deep-frying
• Lemon wedges, to serve
• Lemon aioli
• 1 tsp finely grated lemon zest
• ⅓ cup (80ml) store bought aioli