Pancetta, watercress and mozzarella arancini

Method

1. Cut the mozzarella into pea-size pieces, then divide the defrosted (or fridge-cold) risotto equally into 14 balls. Gently flatten a ball in the palm of your hand and put a few mozzarella pieces in the centre. Mould the risotto into a ball to enclose the cheese. Put on a large baking tray lined with non-stick baking paper and repeat with the remaining risotto and mozzarella.
2. Put the flour and breadcrumbs on separate large plates. Beat the eggs in a medium bowl. Roll each risotto ball in flour, then dip in egg, then finally toss in the breadcrumbs to coat fully. Return to the lined tray. Repeat with the remaining risotto balls, then chill for 30 minutes.
3. Heat the oil in a large, deep, heavy-based pan (no more than half full) to 180°C when tested with a digital probe thermometer or when a cube of bread turns golden in 30-40 seconds. Line a second large baking tray with kitchen paper. Carefully lower 3-4 risotto balls into the hot oil at a time and fry for 3-4 minutes until golden brown. Transfer using a slotted spoon to the kitchen paper to drain, sprinkle with sea salt and keep warm while you repeat with the remaining risotto balls. Serve hot.