Method

1. Heat the oil and butter in a saucepan, and fry the onion gently for approx. 10 mins until soft.
2. Add the garlic and cook for another couple of minutes, then stir in the rice and add roughly half the stock.
3. Continue to simmer, stirring regularly until liquid is absorbed, then gradually add the rest of the stock and stir until liquid is absorbed. Cook until the rice has absorbed all of the liquid and is creamy and cooked through.
4. Add the parmesan, lemon zest and black pepper, then allow risotto to cool completely.
5. Once cooled, divide the mixture into 12-16 balls (depending how big you would like the arancini) and then flatten into a circle with slightly damp hands (we did this onto a piece of cling film to stop it sticking to the work surface).
6. Place a chunk of mozzarella in the middle of each circle and bring up the edges and shape/roll into a ball around the mozzarella with your hands.
7. To coat, place the Juvela Mix, egg and breadcrumbs on small plates - dip each ball into the Mix, then in the egg and finally in the breadcrumbs and transfer to a plate.
8. Place arancini balls into an air fryer; spray with a little olive oil and cook at 190°C for 10-12 minutes, turning halfway through cooking, until golden and crunchy.
9. Serve with a tomato sauce or dips of your choice.