For this dish, your leftover risotto has to be cold. Divide it into balls (slightly smaller than the size of a tennis ball). Roll your balls and place on a board.

Lay out three bowls. Fill the first with flour. The next with eggs- beat them, and season with salt and pepper. Fill the third bowl with breadcrumbs, a handful of chopped rosemary, chopped thyme and the grated Grana Padano. Mix it all together.

Take one of your balls. Dip it into the flour, the egg and then your Grana Padano herby breadcrumbs. Once all of the balls are nicely coated, place them back on the board.

Get a saucepan on the heat and add a glug of vegetable oil. Throw a few of the breadcrumbs into the oil. Once they start browning, the oil is hot enough.

Add your arancini to the pan. Move the balls around with a metal spoon until they are a deep golden brown. At this point, remove the arancini from the pan and place on a piece of kitchen roll.

Tomato sauce time. This is so simple. Just finely chop a garlic clove. Add to a frying pan with a glug of olive oil. Before the garlic starts to brown, pour in your passata. Season with salt and pepper. Bubble the sauce down until it is nice and thick. Throw in a handful of basil leaves. Once wilted, the sauce is ready.

Serve your arancini in a dish. Pour the tomato sauce over the top. Grate some Grana Padano over it all and tuck in!