Artichoke and fior di latte arancini

Method

1. Spread the risotto over a tray to cool to room temperature, then divide equally into 6 and roll into balls. Push a piece of mozzarella into each and shape to enclose.
2. Put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls/plates. One at a time, roll the risotto balls first in the flour, then the egg, then the breadcrumbs.
3. Half-fill a large saucepan with oil and heat to 160°C when tested with a digital thermometer. Lower in 2-3 arancini and cook for 3-4 minutes until golden. Remove and drain on kitchen paper. Repeat with the remaining arancini. Sprinkle with grated parmesan, if you like.