Name: Citrus Arancine with Pecorino Cheese
Yield: MAKES ABOUT 30 Servings
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 cups 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 deep-frying); Orange, lemon, and/or lime wedges (optional)

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