Saffron risotto (refrigerated for several hours or overnight)
Mozzarella cheese, cubed
1 to 2 eggs, beaten
Oil (for shallow or deep-frying)
Roll risotto into walnut-sized balls, with cube of mozzarella in the centre.
Roll in flour, then in eggs, then in breadcrumbs.
Refrigerate balls for half an hour or longer.
Heat oil and fry until crisp on all sides.
Drain on paper towels.
Serve as a starter with Barker's Farmstyle Plum Chutney.
For a healthier option - spray the arancini with olive oil and bake for 15 to 20 minutes in an oven.