1

Place stock in small saucepan over high heat and bring to the boil. Reduce heat to low and simmer, covered.

2

Meanwhile, heat half the oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and basil and cook, stirring, for 30 seconds or until fragrant. Add rice, stirring to combine. Add hot stock, one ladle at a time, gently stirring until absorbed. Continue adding stock, stirring constantly, for 30 minutes or until rice is cooked. Stir in spinach, then transfer risotto mixture to a heatproof bowl. Cover and refrigerate for 2 hours or until cooled completely.

3

Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place flour, eggs and breadcrumbs in three separate bowls. Using wet hands, roll a quarter of the risotto mixture (approximately ¾ cup) into a ball. Using your thumb, make an indent in the centre of the ball. Place one piece of mozzarella in indent, then shape risotto mixture around mozzarella to enclose. Repeat with remaining risotto mixture and mozzarella to make 4 risotto balls.

4

Dip each ball into flour bowl, egg bowl, then breadcrumbs. Place arancini on prepared tray and refrigerate for 30 minutes. Lightly spray with oil and bake for 30 minutes or until golden.

5

Combine rocket, tomatoes and onion in a large bowl. Drizzle with vinegar and remaining oil. Serve arancini with salad.