I can’t actually decide if leftover risotto turned morphed in arancini is actually better than risotto…? See what you think

Serves 2

• Leftover pea and mint risotto, chilled (or any other risotto)
• 1 egg, beaten
• Plain flour
• Breadcrumbs
• Grated parmesan
• Good melting cheese e.g. mozzarella, tallegio etc
• Sunflower oil for frying
• 1 large ripe avocado
• Handful of chopped mint leaves
• 1 lemon

1. Get 2 clean shallow bowls ready. Place the egg in one, the flour in another and the breadcrumbs, parmesan and some seasoning in the other.
2. Roll your chilled risotto into balls (mine were about golf ball size) placing a small piece of your melting cheese in the middle if you like.
3. Roll each in first the flour, then the egg and finally coat in the cheesy breadcrumbs. If you want a thicker coating repeat in the egg and breadcrumbs. If not, place aside on a plate and repeat with the rest before chilling (the arancini that is…feel free to chill too).
4. Preheat the oven to 180°C for later. I fried my arancini in shallow oil but they are delicate (unless you made a very stodgy dry risotto to start with- to avoid this see tips here). If you have a deep fryer fry each arancini until golden. If not, fry in shallow oil until crisp. Place in a the oven to warm through to the middle while you make the puree.
5. Scoop out the ripe flesh from your avocado and place in a food processor with some seasoning and a splash of lemon juice. Blend until thick, glossy and smooth – feel free to add flavours here you like. I added some mint leaves but lime, coriander, chilli all work well depending on what flavour your arancini are.
6. Once ready, serve your crispy and melt in the middle arancini on top of your silky puree with a scattering of fresh mint.