Cheesy Bacon Rice Balls

Peel and finely chop the onions, finely grate the Perfect Italiano Parmesan Block, and zest the lemon.

Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.

Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to make sure every grain is coated and stir well.

Start ladling in the stock bit by bit, stirring it through the rice and allowing each addition to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.

Stir in the Perfect Italiano Parmesan Block that has been grated and add a squeeze of lemon juice, then leave to cool.

To make the filling, dice the Perfect Italiano Mozzarella Block into small cubes. Mix Mozzarella cubes with Primo Real Diced Bacon in a bowl.

To form the arancini, scoop a portion of the cooled risotto into your hand and roll into a ball. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.

For the crumbing mix, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.

Pour the vegetable oil into a deep heavy based saucepan placed over a high heat. Test the temperature by dropping a few crumbs into the oil to make sure it is ready.

Using a slotted spoon gently place 4 or 5 rice balls at a time into the oil and fry for 8-10 minutes or until golden. Lay them on sheets of paper towel to absorb any excess oil.