Prepare your Risotto Rice as per instructions.

After the risotto is prepared allow to cool (room temperature). Then in a mixing bowl add your diced cheese and chorizo and mould into golf ball sized balls. (Have a cup of water handy as wet hands will help mould easier due to sticky rice) then place into the fridge while you make a quick sauce.

Add all the spicy sauce ingredients into a blender and blend until smooth. Just before you serve the arancini you will want to heat the sauce in a pan 5-10 minutes.

Remove the arancini balls from the fridge and into the coating mix. Flour, egg wash then into Panko crumbs.

In a deep fat fryer, cook your arancini balls for 6-8 minutes until golden and serve on top of your heated tomato sauce.