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Citrus Arancine with Pecorino Cheese


Citrus Arancine with Pecorino Cheese Recipe

Ingredients:
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped shallots (about 2 large)
  • 1 1/2 cups arborio rice (about 10 ounces)
  • 1 teaspoon salt
  • 3/4 cup dry white wine
  • 4 1/2 to 5 cups low-salt chicken broth, divided
  • 1 teaspoon fennel pollen* or freshly ground fennel seeds
  • 1 teaspoon finely grated orange peel
  • 3/4 teaspoon finely grated lemon peel
  • 1/2 teaspoon finely grated lime peel
  • 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese
  • 3 large eggs
  • 1/4 cup whole milk
  • 3 cups panko (Japanese breadcrumbs)** or fresh breadcrumbs made from crustless French bread
  • 6 cups vegetable oil (about; for deepfrying)
  • Orange, lemon, and/or lime wedges (optional)
Directions:
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