First, toast the rice. Place the rice in a dry pan over medium heat. Stir occasionally until lightly golden and fragrant.

To make the Sofrito, in a separate pan, gently cook the chopped onion and garlic in a little oil until softened (do not brown). Remove from heat and set aside.

When the rice is toasted, add the wine and let it reduce by half. Begin adding hot stock gradually, stirring constantly. When the rice is about halfway cooked, mix in the sofrito. Continue adding stock until the rice is al dente and creamy.

Stir in chopped leftover turkey and vegetables. Add grated Parmesan, butter, and check seasoning. Let the mixture cool completely.

For the filling, cut mozzarella into 2 cm cubes. Weigh out 50 g portions of the cooled rice mixture. Flatten each portion in your palm, place a mozzarella cube in the centre and shape back into a ball.

To make the Arancini, set up three trays: seasoned flour, whisked eggs, and breadcrumbs. Roll each ball in flour, dip in egg, then coat with breadcrumbs.

Cranberry Sauce

To cook the cranberries, place fresh cranberries in a small saucepan. Add caster sugar, a splash of water, and Cointreau. Cook gently over low heat until the cranberries soften and form a compote.

Push the mixture through a fine sieve using the back of a spoon to remove skins and seeds and collect the smooth sauce in a bowl. Then transfer the sauce into a piping bag for easy portioning or decorative plating.

Finishing the Arancini

Preheat a deep fryer (or a deep pan with oil) to 180°C. When the oil reaches temperature, carefully lower the coated arancini balls into the fryer. Fry until they are golden brown and crisp (about 3–4 minutes). Remove the arancini and place them on paper towels to absorb excess oil.

Arrange the arancini on a platter. Pipe a little cranberry sauce on top of each ball. Garnish with a sprig of pea shoots for a fresh finish. This recipe makes about 8 arancini.