1

Bring stock to the boil in a small saucepan over medium heat. Reduce heat and simmer, covered, until required.

2

Meanwhile, heat oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Reduce heat to low and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid is absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)

3

Stir in peas and season with salt and freshly ground black pepper. Transfer risotto to a medium bowl and allow to cool. Stir in half the egg and ¼ cup (15g) breadcrumbs. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.

4

Place remaining egg and breadcrumbs in separate shallow bowls. Using damp hands, roll 2 tablespoons risotto mixture into a ball. Press a piece of mozzarella into the centre. Roll to enclose. Dip ball in egg, then coat in breadcrumbs. Place on prepared tray. Repeat with remaining risotto mixture, cheese, egg and breadcrumbs to make 12 arancini. Lightly spray arancini with oil. Bake for 15 minutes or until golden. Heat pasta sauce in a small saucepan over low heat. Serve with arancini.