Method:

1. Heat the butter in a large frying pan
2. Add the rice and coat with the butter
3. Add the wine and allow to simmer for 3 minutes until the aroma is sweet and not alcoholic
4. Ladle the fish stock into the pan one ladle at a time, stirring the rice and allowing most of the stock to evaporate
5. Cook the rice for about 20 minutes until cooked through and add the lemon zest. Then spread the rice onto a tray and allow to cool
6. To make the prawn filling: remove the prawns from the skewers, finely chop, add the chopped herbs, and lemon juice
7. Once the rice is cooled, take a small handful and spread flat onto your hand. Then take a small amount of prawn mixture and push into the centre of the rice
8. Mould the rice around the prawn mix to form a ball. Chill the rice balls again to set the mixture
9. To coat: place the beaten egg in a mixing bowl and the breadcrumbs in another
10. Dip the rice balls into the egg and then roll in the breadcrumbs so that the balls are fully coated with both. Chill the arancini again to set the coating
11. To cook either fry using a fryer, until the breadcrumbs turn golden brown. Or bake in the oven (200°c) for 20 mins