Bring a large pan of water to the boil, then add the spinach and cook for a minute, then drain through a sieve and set aside to cool a little. Peel and finely chop the onion. Heat a large frying pan over a medium heat, add a large glug of olive oil then add the onion along with a big pinch of salt. Fry until softened but not colouring, it should take about 10 mins.

Press the spinach into the sieve to try and squeeze out as much moisture as you can, then add to a blender along with 100ml of the stock and the basil. Blitz into a purée, season well with salt and pepper. Grate the parmesan into the purée and set aside.

Once the onion had softened, crush or finely grate the garlic into the frying pan. Add the garlic to the pan and sizzle for a minute further, then add the risotto rice. Stir and toast until the rice is coated in the oil and beginning to make a gently popping sound. Then pour in the wine, and bubble down by half, around 2-3 mins. Then add a big splash and stir well.

Continue to add the stock, a big splash at a time, making sure you don’t add any more until each splash has been fully absorbed. Once you’ve used all the stock, check the consistency of the rice, if it's still a little too al dente, add a little more stock and continue to cook, it should have a slightly thicker consistency than a traditional risotto at this point.

Fold in the spinach and parmesan purée along with the 30g butter and the lemon juice. Taste and season with salt and pepper.

Make the parsley mayo. Finely grate the garlic into a bowl with the lemon juice, stir well, then add mustard and mayo. Finely chop the parsley and stir through Season well.

Tip the flour into a bowl and season with salt and pepper. Crack the eggs into another bowl and whisk together. Tip the panko breadcrumbs into one last bowl. Set aside a baking sheet. Take a scoop of the risotto and roll in between your hands to create a ball the size of a large lime, around 50g.

Add the ball to the flour and toss until covered, then move into the egg mix, then lift, draining away an excess egg, and add to the bowl of panko breadcrumbs. Toss well, then remove from the panko and return to the egg mix and toss well, then place back into the panko breadcrumbs and toss well. Remove each and set aside on the lined baking tray. Repeat with the rest of the mix.

Tip vegetable oil into a deep saucepan, it should be at least half way up the side of the pan. Place over a high heat and heat to 180°C, then turn the heat to medium to keep it stable at 180°C. Line a tray with kitchen paper.

Lower the arancini balls into the pan using a slotted spoon. Fry for 8-10 mins, until crispy and golden, then use a spider or slotted spoon to remove to transfer to the lined tray to drain. Repeat with the remaining balls.

To serve, place the arancini on a large platter. Serve with the mayo on the side for people to help themselves to in the middle of the table.