So okay, I cheat when making arancini and just use leftover risotto, but even so it’s still a fair bit of work.

Ingredients and Instructions below…

First form the balls with a chunk of manchego inside, which are then rolled in fine bread crumbs, then dipped in beaten egg, and finally coated in panko. After a brief rest in the fridge I fry them in evoo in small batches, just until they are nicely browned on all sides. Then they are drained on paper towels and left to cool on a rack (this removes a lot of the oil and keeps the surface crisp). To finish I pop them in the air fryer for about 8-10 minutes at 180ºC to get them extra crispy and make sure the cheese is all melty inside.

As I usually make a whole whack of these I end up freezing about half of them. To reheat first make sure they are at least halfway defrosted, then heat them through in the oven or air fryer (180ºC) for 10-15 minutes so they regain their crispiness. And that’s it!