Finely dice the White onion, mince the Garlic and zest the Lemon.

Heat a large pan over medium heat and melt half of the Butter.

Add the White onion and cook for 3–4 minutes until softened.

Stir in the Garlic and cook for 1 minute.

Add the Risotto rice and cook for 1–2 minutes, stirring continuously until lightly toasted.

Pour in the White wine and cook until almost fully reduced.

Gradually add the Vegetable stock or Chicken stock, one ladle at a time, stirring regularly and allowing each addition to absorb before adding the next.

Continue until the rice is tender with a slight bite, approximately 20 minutes.

Stir through the remaining Butter, Parmesan, Lemon zest and Thyme or Fresh Oregano.

Taste and adjust the seasoning with Sea salt and Cracked black pepper if required.

Spread the risotto onto a tray to cool completely, then refrigerate until cold.

Season the Mozzarella lightly with Sea salt and Cracked black pepper.

Divide the chilled risotto into 12 equal portions.

Place a piece of Mozzarella in the centre of each portion and shape into a ball, ensuring the filling is completely enclosed.

Coat each ball in the Plain flour, then the beaten Egg, then the Panko breadcrumbs.

Chill for 20 minutes if time allows.

Deep Fry

Heat the Vegetable oil to 180°C.

Fry the arancini in batches for 7–8 minutes until golden brown and heated through.

Drain on kitchen paper.