Arancini are said to have been introduced into Sicily in the tenth century by the Arabs. At this time they were simply known as rice balls; the name arancini was coined due to the resemblance of the balls to the Sicilian orange of the same name. As with most Italian dishes, there is much regional variation when it comes to the filing of arancini. Some contain a ragu and others remain meat-free, but whatever you choose they are one of the tastiest ways to use up leftover risotto. Arancini are normally served as antipasti but can also be served as a starter; they also make fantastic finger food at a party (just be sure to make them bite size).

This amount of rice will make around 12 arancini. If you are using leftover risotto, skip the first three steps.

Don't stop at mozzarella for the filling of your arancini – try adding a spoon of beef ragu, chopped sautéed mushrooms or a different cheese such as Gorgonzola.

You could also try adding flavourings to the rice. Saffron is the most traditional but you could also try black pepper, nutmeg or even chilli for a bit of a kick.

Paul Ainsworth serves a tasty arrabiata sauce with his arancini and Frances Atkins not only uses leftover risotto but also leftover turkey, serving the rice balls with a parsnip and yoghurt sauce.