Step 1

Prepare your Riso al Forno (baked risotto) with smaller chunks of chicken and chill overnight.

Step 2

Put raw almonds into mixer bowl, mill for 5 sec/speed 9/MC on (skip if using bread crumbs). Set aside and stir through spices, salt, and pepper.

Step 3

Add eggs into mixer bowl. Mix 5 sec/speed 4/MC on. Set aside in a bowl.

Step 4

Using clean, damp hands. Pick up a small amount of risotto mix and form a golf ball sized arancini evenly around your bocconcini / mozzarella.

Step 5

Coat the arancini ball in the egg mix and then the crumb mix, then egg wash and crumb mix again.

Step 6

Repeat until all arancini is crumbed.

Step 7

Pan fry on a low/medium heat with olive oil or air fry on 180°C or 355°F for 15-20 min until golden.