Start by heating a saucepan with water on high heat until boiling.

Blanche basil and spinach in boiling water for a few seconds to cook and immediately transfer to a bowl of cold water to shock and stop cooking.

Blend 1 1/2 cups water with spinach and basil until smooth. Transfer to saucepan to heat with your chicken or vegetable stock.

Melt 3 tbsp butter and a drizzle of olive oil in a large saucepan on medium heat.

Cook onion and garlic for 3-4 minutes until soft and translucent.

Add rice and cook for 3-4 minutes to toast. The rice will slightly darken in color.

Deglaze pan with your white wine and allow rice to absorb liquid.

Add 3/4 cup to 1 cup of your spinach/basil/stock each time the rice finishes absorbing liquid and cook over medium heat.

Make sure to taste your rice for texture and turn off heat once the rice is al dente.

Remove from heat and season your risotto to taste. Transfer to a heat-proof leftovers container and chill in the fridge for at least 4 hours, up to a day.

When ready to make arancini, fill an ice cream scoop with a small amount of leftover risotto, making a well to fit a slice of fresh mozzarella. Cover with more risotto and form into a tight ball.

Once you form all of your balls, place on a baking sheet and chill in the freezer for 10-15 minutes to firm up.

In 3 large plates, place plain flour in one, your eggs and cream in another, and a mixture of your breadcrumbs in the last. Coat arancini balls in flour, then egg, then breadcrumbs, and press to adhere.

Heat oil over medium / high heat in a large stock pan. One at a time, fry arancini balls until crisp and deeply golden brown.

Remove from oil and drain on a paper towel-lined baking sheet and sprinkle with salt. Serve arancini as they are or with a simple white cream sauce and a garnish of freshly grated parmesan.