Prepararing the Rice:

Put the pot on the stove at a medium heat and add 3 tablespoons of extra virgin olive oil.

Add the chopped onion and stir it into the oil. Leave it to become golden brown for 2-3 minutes and add the arborio rice

Toast the rice for a few minute then add vegetable stock until you cover the rice

Make sure you keep an eye on the rice and keep adding the stock when needed as you don't want the rice to get dry.The rice should cook for around 15 minutes (always read cooking time on the packet)

When the risotto is ready add the butter, the grated parmesan and stir very very well until butter melts

Spread out the risotto on a wooden board or tray and let it cool down faster. You cannot make the arancini ham and cheese until the rice is cold

Cut the mozzarella , provolone and ham into small cubes

Crack two eggs into a bowl and beat them well

Prepare the breadcrumbs by putting them into a bowl and put some water into another bowl leaving them side by side

Damp your hands in water and pick up a portion of the rice, flattening it slightly into your palm

Add a spoonful of ham, provolone and mozzarella in the middle and then more rice on top

Cup your hands around it making it into a ball and moving it around to make sure it is well rounded and that the ingredients in the centre are covered well

Repeat the above for all of your arancini ham and cheese and then prepare your oil by pouring it into a pan and heating it up.

Frying the Arancini rice balls

You can put the arancini balls into the oil when it reaches a temperature of between 150 degrees celsius.

Fry 1 or 2 arancini ham and cheese at a time (depending on the size of your pot/fryer) and they should sizzle as they cook. You should turn them slighty while they are frying to make sure they are cooking right through and the heat is distributed evenly.