1. Blanch the peas in boiling water for 45 seconds, then drain. Place in a plastic bag and crush with a rolling pin. Set aside. 

2. Heat the stock in a medium saucepan. Add the dried mint and infuse for 5 minutes, then strain. Keep the stock hot on the stove.

3. In a wide-based saucepan, heat the oil over medium heat. Add the onion and garlic and cook for 3 minutes. Add the rice and bay leaf, and stir through for a minute or so until hot to touch. Pour in the wine and stir for about a minute to reduce. Add a third of the stock and stir until absorbed. Add half the remaining stock and cook to absorb, then add the rest of the stock, cooking it until the rice is a little less al dente than you'd want for a risotto. Stir through the grana padano and remove from heat. Season with salt and pepper.

4. Remove the bay leaf and spread out the rice on a tray or in a large bowl to cool for 5 minutes. Stir through the peas and spinach (if the rice is too hot, the greens will lose their colour). Check and adjust the seasoning. Cool for a further 20 minutes on the tray.

5. Stir the fresh mint through the cooled rice, then transfer to a lined baking tray and chill in the fridge for 40 minutes. 

6. Using a tablespoon, scoop out a 30g portion of the rice (about the size of a walnut). Flatten a little and add a cube of scamorza. Fold the rice around the cheese and roll into a ball. Repeat and arrange on a lined tray, then chill until firm to the touch – about 30-60 minutes.

7. Once chilled, coat the balls in flour, then dip in the egg white, letting the excess run off. Finally, roll in the panko crumbs, creating a fine coating. Keep in the fridge until ready to fry, or freeze*.

8. Heat a deep-fryer or 10cm of oil in a saucepan to 175C. Fry in batches for 6 minutes until golden, ensuring you roll the arancini to cook evenly. Drain briefly, season with salt and serve immediately.

*Tip: Arancini freeze well once crumbed: simply defrost for a few hours in the fridge before cooking.