Name: Carbonara arancini
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 20
Ingredients: 2 tbsp olive oil; 170g guanciale or smoked pancetta cut into small cubes; 1 onion finely chopped; 3 garlic cloves grated; 1 tsp coarsely ground black pepper; 350g carnaroli risotto rice; 150ml white wine; 1.2 litres hot chicken stock; 150g parmesan; 240g mozzarella ball chopped into small cubes; 150g plain flour; 3 eggs beaten; 150g panko breadcrumbs; 1.5 litres vegetable oil for frying

1 Heat the oil in a wide, deep frying pan over a low heat and fry the guanciale or pancetta for 5-6 mins until crisp and golden. Remove to a bowl using a slotted spoon.

2 Turn the heat up to medium and cook the onion for 15 mins until completely softened. Add the garlic and cook for another 2-3 mins, then sprinkle in the black pepper, stirring well. Pour in the rice and toast in the onion and garlic mixture for 4-5 mins, stirring often.

3 Pour in the wine and let it bubble away completely, then slowly start adding the chicken stock, a ladleful at a time, stirring continuously. Wait until all the stock has been absorbed before adding the next ladleful. Once all the stock has been added, cook the risotto for 5-10 mins more until the rice is tender. Stir in the parmesan and guanciale and season well with salt and pepper. Leave to cool completely, then transfer to a lidded container and chill overnight.

4 Scoop the cold risotto into 18 equal balls, slightly larger than a golf ball. Working with one at a time, flatten a risotto ball in your hand and put a piece of mozzarella in the centre. Form into a rough ball again to enclose the cheese, then roll to neaten and seal. Repeat with the rest of the risotto balls.

5 Put the flour, egg and panko breadcrumbs in three separate, shallow bowls. Dip each stuffed risotto ball into the flour, followed by the egg and breadcrumbs until coated. Transfer to a tray and set aside. At this stage, the arancini can be frozen for up to three months. Freeze on the tray until solid, then transfer to freezerproof food bags.

6 Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer, or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the arancini into the oil and fry in batches for 5-6 mins, or until golden brown and melted in the centre (you may need to add another minute if frying from frozen). Set aside on a tray lined with kitchen paper, and season with sea salt. Serve warm. (If needed, they can be reheated in a low oven.)