Step 1: Stir the chopped preserved lemon into the mayonnaise and thin out with a little warm water, then cover and chill until needed.
Step 2: Heat olive oil and 20 grams butter over a medium-low heat and add onion and garlic, and cook, stirring, for 2 to 3 minutes until soft but not coloured.
Step 3: Add rice and cook for 1 minute, stirring to coat grains, then add wine and allow to bubble for 1 to 2 minutes until almost evaporated and then add a ladleful of stock at a time, stirring and making sure each is absorbed before adding the next, until rice is al dente.
Step 4: This will take about 20 minutes, with the final ladleful, stir in prawn meat, zest, cheese, parsley and remaining butter and season to taste.
Step 5: Spread on a tray and allow to cool, then chill for 30 minutes.
Step 6: Place flour, egg and crumbs in separate bowls.
Step 7: Roll 2 heaped teaspoons risotto into bit sized ball and repeat to make 60 balls.
Step 8: Roll first in flour, then egg, then coat in crumbs and chill for at least 1 hour till firm (you can do this up to 24 hours ahead)
Step 9: Half fill a deep-fryer or large pan with canola oil and heat to 190C (a cube of bread will turn golden in 30 seconds).
Step 10: In batches of 10, fry arancini for 2 to 3 minutes until golden and drain on paper towel and keep warm in a low oven, then serve with the lemon mayonnaise.
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