Artichoke Arancini

Directions

• Heat stock in a small saucepan over medium-low heat. Keep hot, but not simmering.
• Melt butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8-10 minutes.
• Add artichokes and rice and cook, stirring, until edges of rice grains are translucent, about 3 minutes. Stir in wine, bring to a simmer, and cook, stirring constantly, until liquid is fully absorbed.
• Add a ladleful of hot broth and stir until the liquid is fully absorbed. Repeat adding broth in 1 cup increments, stirring frequently and simmering gently, until rice is al dente (you may not need all of the broth) and liquid is mostly absorbed, about 25 minutes. Stir in parmesan and preserved lemon.
• Spread out risotto in an even layer on a baking sheet and let cool. Cover loosely with plastic wrap and chill at least 2 hours until cold and firm.
• Line another baking sheet with parchment paper. Take ¼ cup of cooled risotto and shape into a ball. Insert a piece of mozzarella into the center, squeeze rice closed around it, and roll until smooth. Place on the prepared baking sheet and repeat with remaining rice and mozzarella. Freeze balls for at least 10 minutes.
• Place flour, eggs, and breadcrumbs in 3 separate bowls. To bread arancini, coat one ball in flour and tap off excess. Coat in eggs, letting excess drip off, then roll in breadcrumbs and press gently to adhere. Transfer to a parchment paper lined baking sheet and repeat breading remaining arancini. Chill while you heat oil.
• Heat 2-inches of oil in a large, heavy-bottomed pot over medium heat to 365°F.
• Fry a few arancini at time, turning occasionally to brown evenly, until golden and crispy, 5-7 minutes. Drain on a paper towel-lined plate, sprinkle with salt. Let oil return to 365°F before repeating with remaining arancini. Serve hot.