Firstly we are going to make a simple risotto. Place a dutch oven or large saucepan on a medium heat. Heat up the extra virgin olive oil and add in the onion, celery and carrot. Fry for around 7 minutes, or until everything has softened.

In a measuring jug add the bouillon or stock cubes and boiling water. Mix until the stock has dissolved.

Add arborio rice into the pan, season with salt and pepper and mix everything thoroughly. Cook together for two minutes.

Gradually add the stock and stir every few minutes.

When the rice has softened and most of the liquid has dissolved, turn off the heat and leave the risotto to cool.

In a large saucepan add the sunflower oil and heat it up on a medium heat.

Add the eggs, flour and breadcrumbs into three separate bowls and place them in a line. First should be the flour, then the egg and then breadcrumbs.

When the risotto has cooled, pick up a small palmful of it, create an indentation in the middle of it using your middle finger and place a piece of mozzarella in. Cover the mozzarella with the risotto so it is hidden in the centre of a risotto ball.

Dip the ball into the flour, then the egg and finally the breadcrumbs. Place on a plate and repeat until all the risotto has been used.

To check the oil is ready, drop a couple of breadcrumbs into it. If they sizzle it’s ready, if not, allow it to heat up for a bit longer. Place 3 arancini balls in the oil at a time and fry for around 3-5 minutes until they are golden brown.

Remove and place on kitchen towel to drain the excess oil. Repeat until they have all been fried.

To make the sauce, place the feta, harissa and half a cup of water into a frying pan and simmer on a low heat until the feta has melted.

To serve, place the sauce on the bottom of a plate and stack the arancini on top.

ARANCINI WITH A FETA AND HARISSA SAUCE