Method

1. Using lightly oiled hands, take 2 Tbsp. of risotto into your palm and roll into a ball. Use your thumb to make an indent in the middle of the ball and place one piece of diced mozzarella into the centre and mould the risotto to enclose the cheese. Repeat with remaining rice.

2. In 3 separate bowls, place the flour, eggs and panko crumbs. Add the parsley to the panko and season with a pinch of salt and freshly cracked black pepper.

3. Roll each risotto ball in the flour and shake off the excess. Transfer to the egg wash and turn to coat. Finally, transfer to the herbed panko and gently press to evenly coat. Place in the refrigerator to chill and set for 30 minutes.

4. Fill a small saucepan with 2 inches of Cobram Estate Light Extra Virgin Olive Oil and bring to 190C over a medium-high heat. Gently drop the arancini in small batches, turning occasionally, and cook until golden brown, approximately 4-5 minutes. Remove and drain on paper towel. Season with sea salt, transfer to a platter and serve hot.

Recipe from Matt Sinclair, The Cook's Pantry