In a pan, soften the shallots in a little oil. Salt and pepper. Add the rice and cook for 1 minute, stirring well to coat with oil. Deglaze with the wine and continue cooking over medium heat, stirring frequently until the liquid is completely absorbed. Meanwhile heat the chicken broth in a saucepan.
Add the hot broth, 1 cup at a time, stirring frequently until the liquid is completely absorbed between each addition.
After about 25 minutes of cooking, the rice should be tender and the broth absorbed by the rice. Add the cheese and stir until melted. Add the nutmeg and adjust the seasoning.
Spread the risotto on a baking sheet. Cover with plastic wrap. Let cool and refrigerate for about 2 hours or until completely cooled.
Place the hazelnuts in the oven to cook at 350 °F. Afterwards, take off the top coat of the hazelnuts by placing them in a towel and rubbing vigorously. Finally, chop finely.
Preheat the oil in the fryer to 375 ° F. Line your counter with a few layers of paper towel.
Place the flour in a deep plate, the eggs in a second plate and the breadcrumbs mix in a third.
Using a spoon, take about 15 ml (1 tablespoon) of risotto for each arancini and form into a ball between the hands. Flour and shake to remove excess. Soak them in the egg mixture, drain well and coat with bread crumbs.
Fry in oil about eight balls at a time, until golden brown, about 2 minutes. Drain on the plate. Serve in small brown paper bags.
