Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Crack eggs into a bowl, making sure there are no shells, and whisk together well.

Measure out flour and breadcrumbs in separate bowls.

Cut pieces of meat or cheese into 1 centimetre cubes for stuffing the arancini if using.

Pre heat oven to 350F and line baking tray with parchment paper.

Roll chilled risotto into small balls, or use a small scoop like a large melon baller. If stuffing with cheese or meat, make a small intent in each ball and place in the cubed meat or cheese. Pinch the edges to cover and roll.

Roll each ball into the flour and shake off the excess. Then dip into the egg and gently coat with the breadcrumbs. Place on a prepared baking sheet.

When all of the balls have been coated and placed on the baking sheet, spray them with a bit of cooking spray or swirl a small amount of oil on each arancini.

Bake until outside is golden and the interior is warmed through, about 15 – 20 minutes.