Put raw almonds into mixer bowl, mill for 5 sec/speed 9/MC on (skip if using bread crumbs). Set aside and stir through spices, salt, and pepper.
Add eggs into mixer bowl. Mix 5 sec/speed 4/MC on. Set aside in a bowl.
Using clean, damp hands. Pick up a small amount of risotto mix and form a golf ball sized arancini evenly around your bocconcini / mozzarella.
Coat the arancini ball in the egg mix and then the crumb mix, then egg wash and crumb mix again.
Repeat until all arancini is crumbed.
Pan fry on a low/medium heat with olive oil or air fry on 180°C or 355°F for 15-20 min until golden.
The Riso al Forno (baked risotto) recipe is exclusive to the cookbook A Little Taste of Italy. You receive the eBook immediately when you purchase the print book from shop.skinnymixers.com This guide is for a full batch of Riso al Forno. If you are making Arancini using leftovers, you may want to halve the crumb mixture.