Step one:

Melt the butter in a large pan over a medium heat. Add the onion and fry for 3 – 4 minutes until it starts to soften. Add the garlic along with a generous pinch of salt and fry for a further 2 minutes, stirring continuously. 

Step two:

Add the rinsed rice to the pan and stir through the onion and garlic. Pour in the cider and allow to simmer for 2 – 3 minutes to cook off the alcohol. Add a quarter of the stock and allow the rice to absorb the liquid for adding another quarter. Keep adding and regularly stirring until all the liquid has been absorbed and the rice is plump, creamy and cooked through.

Step three:

Stir through the Applewood® until completely melted. Add cracked black pepper and little more salt if required. Spread the risotto onto a baking tray and allow to cool. Once cooled, cover with clingfilm and chill in the fridge until completely cool – overnight is preferable.

Step four:

Add the plain flour, breadcrumbs and eggs into 3 separate shallow bowls ready to coat the arancini. Divide the cooled and firmed risotto into 16 equal portions and roll into balls. 

Step five:

Roll a risotto ball first in the flour, shaking off any excess flour before coating in the egg. Transfer from the egg into the breadcrumbs and roll to completely coat. Return the ball to the egg and then back into the breadcrumb for a second coating. Repeat with all the balls.

Step six:

Heat vegetable oil in a pan deep enough to submerge the arancini balls. Once hot (test with a crumb of bread to check it sizzles), carefully lower 4 arancini into the hot oil using a slotted spoon. Allow to fry for 5 minutes until golden and crisp. 

Step seven:

Carefully remove the arancini from the oil and place on a piece of kitchen roll to drain. Repeat in batches with the remaining balls ensure the oil remains hot but not smoking. 

Cook’s notes:

Enjoy freshly fried or allow to cool and reheat in the oven or air fryer.