Prawn and saffron arancini

Arancini

• 150 g Parmesan cheese, cut into pieces (3 cm)
• 1 brown onion (approx. 120 g), cut into quarters
• 2 garlic cloves
• 50 g unsalted butter
• 250 g Arborio rice
• ½ tsp ground black pepper
• 150 g white wine
• 1 pinch saffron
• 650 g water
• 3 tsp Vegetable stock paste (see Tips)

Assembly

• 130 g panko breadcrumbs
• ½ tsp sea salt
• ¼ tsp ground black pepper
• 6 tbsp plain flour
• 3 sprigs fresh flat-leaf parsley, leaves only, chopped
• 280 g cooked prawns, cut into pieces (2 cm)
• 2 eggs, lightly beaten
• vegetable oil (approx. 750 g), to deep fry
• lemon, cut into wedges, to serve