Fennel and Fontina arancini
Fennel and Fontina arancini are crispy, cheesy bites with rich flavors of fennel and creamy Fontina. A perfect recipe for snacks or entertaining.
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Ingredients
- 1 1/4 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
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