Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).

In a large, oven-safe frying pan, heat the olive oil over medium heat. Add the onion, garlic, mushrooms and salt and cook for 3–4 minutes until softened.

Add the rice and stir for 1–2 minutes, until the grains turn from white to translucent.

Add the wine and stir for 1–2 minutes, until it is mostly evaporated.

Add the chicken stock and stir to combine. Bring to a simmer, place the lid on (or transfer to a deep baking tray covered with a double layer of foil) and bake for 20 minutes.

Stir through the parmesan and butter. Season to taste with salt and pepper.

Allow the risotto to cool completely before assembling the arancini (at least 1 hour in the fridge is recommended; overnight in the fridge is best).

Roll the risotto into balls (about the size of a golf ball) and insert a cheese cube in the centre of each. Re-form the balls around the cubes of cheese. Wet your hands if the risotto mixture is sticky.

One by one, dredge the arancini in the flour, followed by the whisked egg (allowing any excess egg to drip off) and then the panko breadcrumbs, rolling the balls through the panko so that the arancini are evenly coated.

Heat the oil (see note 2 for options) over medium–high heat in a large, deep, heavy-based frying pan. Cook the arancini, in batches, for 4–6 minutes until golden and crunchy. Set aside on a paper towel to drain, sprinkle with salt flakes and serve with the smoky aioli, if desired.

To make the smoky aioli, mix the ingredients in a small bowl until well combined.