Put 1 tbsp risotto in the palm of one hand, poke a mozzarella chunk in the middle, add another ½-1 tbsp risotto on top to enclose and roll into a ball.

Repeat to use all risotto, then dip balls in beaten egg and roll in panko/breadcrumbs until well covered.

Arrange in a single layer on a lined tray, cover and chill for at least 1 hour or up to 12 hours.

To cook, heat about 4cm/1½in oil (enough to allow the arancini to float slightly) in a heavy-based pot and cook in batches until they are golden all over and the mozzarella inside has melted.

Add more oil as required and don’t overcrowd the pot.

Drain on paper towels, sprinkle with salt and parmesan and serve with dipping sauces, as desired.

Preheat oven to 180°C/350°F fanbake and line an oven tray with baking paper.

Arrange arancini on the tray, spray or brush with oil or melted butter and bake until browned and crisp (20 minutes).