Fennel and Fontina arancini | Gourmet Traveller

Ingredients

• 1.25 litres (5 cups) chicken stock
• 1 tbsp extra-virgin olive oil
• 20 gm butter
• 1 fennel bulb, finely diced, fronds coarsely chopped
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• 250 gm arborio rice
• 100 ml Pernod
• 50 ml dry white wine
• 1 tbsp lemon juice
• 1 lemon, finely grated rind only
• 130 gm Fontina (see note), cut into 1cm cubes
• For dusting: seasoned flour
• 2 eggs, lightly beaten
• 200 gm fine breadcrumbs from soft white bread
• For deep frying: vegetable oil
• To serve: lemon wedges