Toast the rice in a shallow pan with a tablespoon of your chosen oil.

Add the wine and allow to evaporate.

Pour in pre-boiled water to the pan, between 650 – 750ml.

Stir on a medium-high heat for 15-17 minutes.

When cooked, remove from the heat, stir in the butter and Parmigiano Reggiano.

Season as required.

Tumble the risotto into a shallow baking tray and cool for 30 minutes. Once cool enough refrigerate until chilled.

Divide the chilled risotto into 6 portions.

Spread one portion onto the palm or your hand, add a mozzarella pearl and basil leaf to the centre. Form the rice around the filling and into a ball so that you have a small orange shape arancino.

Dip the arancino into the beaten egg, then into the breadcrumbs.

Set aside and repeat.

Warm your olive oil to 170C and fry the arancini for 7 minutes, or until wonderfully golden.

Top tip: For the best result, deep fry, however the arancini can be spritzed in olive oil and added to your air-fryer for 15 minutes or so.