Arancini

In a large bowl, combine the cooled risotto rice with the grated Parmesan and one beaten egg. Mix well until the rice holds together when pressed. The mixture should be firm enough to shape — if it feels too loose, refrigerate for 15 minutes to firm up.

Wet your hands lightly to prevent sticking. Take a golf-ball-sized portion of rice (about 60g) and flatten it in your palm. Place a teaspoon of ragù and one cube of mozzarella in the centre. Fold the rice up around the filling and roll firmly between your palms to form a tight, smooth ball. Repeat with the remaining rice and filling.

Set up a breading station: flour in one bowl, the remaining beaten egg in a second, and breadcrumbs in a third. Roll each arancino first in flour (shake off the excess), then dip in egg, then roll thoroughly in breadcrumbs, pressing gently so the crumbs adhere all over. Place on a tray and refrigerate for 10 minutes to set the coating.

Heat the sunflower oil in a deep saucepan to 175°C (350°F). Fry the arancini in batches of 3–4, turning gently, for 4–5 minutes until deeply golden all over. Do not overcrowd the pan or the temperature will drop and the coating will absorb oil instead of crisping. Drain on kitchen paper, season immediately with flaky salt, and serve hot.