Heat the oil and butter in a large frying pan over medium heat. Add the onion and cook gently for 5 minutes until soft and translucent. Stir in the garlic and rice, cooking for 1–2 minutes until the grains become slightly translucent. Pour in the wine (if using) and cook until it’s mostly absorbed. Add the hot stock, a ladle at a time, stirring until absorbed before adding more. Continue for about 20 minutes until the rice is creamy and just cooked. Stir in the chopped turkey and cranberry sauce. Season with salt and pepper. Spread the risotto out on a tray to cool completely (you can chill it for 30 minutes to firm up).

Once cool, take a tablespoon of risotto and flatten it slightly in your palm. Place a cube of brie in the centre, then shape the rice around it to form a ball (about golf ball size). Repeat with the remaining mixture.

Roll each ball first in flour, then in beaten egg, then coat in breadcrumbs. Place them on a tray and chill for 15–30 minutes to firm up.

Heat vegetable oil in a deep pan to 170°C (test with a small piece of bread—it should sizzle and turn golden in about 30 seconds). Fry the arancini in batches for 3–4 minutes until golden and crisp. Drain on kitchen paper and keep warm in a low oven while you finish the rest.

Serve hot with extra cranberry sauce or a simple salad.

Serving suggestions:

Pair with a crisp white wine (like Sauvignon Blanc) or a festive spiced cider.

They also go brilliantly with a garlic mayo dip or leftover over gravy.