Cheesy Mushroom Arancini

For the Risotto: Soak mushrooms in boiling water in a medium bowl until tender, about 20 minutes. Transfer mushroom to a cutting board, reserving soaking liquid.

Heat a large frying pan over medium-high. Add butter and 1 tbsp oil, then shallot and garlic. Cook, stirring constantly, 1 minute. Stir in rice until all grains are coated, about 2 minutes.

Pour in wine, scraping up any brown bits from bottom of pan. Cook until almost all liquid has been absorbed. Stir in reserved mushroom soaking liquid and 1/2 cup broth. Cook, stirring constantly, until most of the liquid has been absorbed. Continue adding broth while stirring constantly, 1/2 cup at a time, until all the broth has been absorbed and the rice is creamy and al dente, about 20 minutes.

Finely chop soaked mushrooms and stir into rice along with Parmesan and parsley. Spread rice mixture onto a baking sheet to cool quickly. Let stand for 15 minutes while you prepare the crumb coating and cheese filling.

For the Arancini: Beat eggs in a shallow dish. Pour panko in another shallow dish. Divide cooled risotto into 18 equal portions.

Roll each risotto portion into a ball. Using your thumb, make an indent and insert a piece of bocconcini into centre of ball. Re-roll. Repeat with remaining rice and bocconcini.

Dip each ball into egg mixture to coat completely, then roll in panko to coat evenly.

Fill a large deep saucepan with enough oil so that it reaches 2-in up the sides. Set over medium-high. When oil is hot, add a few arancini at a time. (Do not crowd pan.) Fry until golden brown, about 3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined baking sheet. Repeat with remaining arancini.