Arancini

1: Crack the eggs into a bowl and whisk them, season with salt and pepper.

2: Put the flour and the breadcrumbs in two separate bowls, season both.

3: Leave the risotto in the fridge until the last minute.

4: Take a scoop of risotto, flatten it, and stick a mozzarella ball in the middle.

5: Wrap the rice around the mozzarella to form a ball.

6: Dip the ball in the flour, then egg, then breadcrumbs.

7: Place the ball on a plate while you prepare the rest.

8: Refrigerate all balls for 15-20 minutes to firm up.

9: Heat a deep saucepan of oil to 170C.

10: Gently place a ball in the hot oil, do not overcrowd the pan, and fry one or two at a time.

11: Cook for 5 minutes or until golden.