Make the risotto by heating in the oil and butter then adding the shallots. Sprinkle with salt and cook over a medium heat until the shallots are totally soft and translucent.
Add the crushed garlic to the pan and cook for 1 minute then stir in the rice, making sure that all the grains are coated in the oil.If you are using wine add it now and continue to cook until the liquid has reduced by half.
Next pour in ⅔ of the hot stock and saffron and stir while it absorbs the liquid. Add the remaining stock, if required, a ldelful at a time until the rice is cooked and creamy. This will take about 25 minutes.
Add the Parmesan and lemon juice and stir through then season to taste.
Spread the risotto out onto a large oven tray and allow to cool to room temperature while you prepare the filling.
Cut a ball of mozarella in 18 pieces and chop the proscuitto finely.
Line a clean baking sheet with baking parchment and use a medium ice cream scoop to gather the risotto together, (it will make 18 balls).Make one scoop at a time into your hands and form a dent in the ball, gather a piece of mozarella and some proscuitto and press into the middle.Smooth the risotto around the filling and form into a ball shape before placing on the baking parchment. Repeat until the rice has been used up.
Put the arancini in the fridge to firm up for 30 minutes.In the meantime prepare the flour, egg and panko for the breading stage and line baking sheets with non stick coating. Heat the oven to 180 c.
Dip the rice balls in flour, then egg then roll in the panko breadcrumbs.
Bake for 20 minutes until golden and heated through, turning over carefully after 10 minutes. Serve warm from the oven.
Give the pank extra colour by laying on a baking sheet, lightly spraying with oil and baking at 180 C for about 10 minutes.