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

Ingredients and Instructions below…

First forming 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).