Chorizo & Cheese Arancini

Heat a pot and add a little vegetable oil. Sauté the onions until golden brown.

Add the chorizo and sauté for another 5 minutes.

Add the Arborio rice and stir until well mixed with the onions & chorizo.

Add water bit by bit, stirring continuously. When the liquid is nearly absorbed by the rice, add more liquid as needed. Add salt and pepper to taste.

Once the rice is cooked, remove it from the pot and transfer to a mixing bowl. Let the mixture cool in the fridge before adding the cheese.

Add the Parmesan cheese and mix well.

Heat a pot with enough vegetable oil for deep frying.

Prepare three bowls for coating: one with whisked eggs, one with flour, and one with panko bread crumbs.

Form small balls with the rice mixture, then dip into flour, followed by egg, and then panko crumbs.

Once the oil is hot enough, deep fry arancini balls in batches until golden brown. Serve with lemon mayo dip on the side.

Mix all the dip ingredients together well and serve as a dipping sauce with arancini balls.