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Mix the leftover risotto. If it’s very dry, add a little beaten egg. Soft boil the quail eggs – this usually takes about 1½-2 minutes. Plunge into cold water and, when cooled, peel and place to one side.
Take three plates. Mix the flour with some salt, pepper and a good pinch of cayenne pepper on one plate. Have the beaten egg on another plate and the dried breadcrumbs on the last plate.
Take a small ball of risotto and flatten into a rough disk. Place an egg in the centre of the disc and pat into a little ball with extra risotto if needed. Roll the ball in the seasoned flour, dip into the beaten egg and then roll in the breadcrumbs. Place on another plate and repeat until you have 12 breadcrumbed arancini. Pop them in the fridge while making the herby mayo.
Spoon the mayonnaise into a small mixing bowl and add the capers. Add the dill, parsley and basil leaves to a pestle and mortar with a little pinch of sea salt. Bash the leaves well until you make a paste and stir through the mayo. Season well.
Heat 13cm of vegetable oil in a medium saucepan. When the oil is hot enough (test with a piece of bread – when it turns lovely and golden, the oil is ready), carefully fry two arancini at a time, turning if needed, until the breadcrumbs are golden. Lift out with a slotted spoon onto kitchen roll.
Pick the sage leaves and add them to the oil, fry for a few seconds and lift out with the slotted spoon onto the paper. Put the arancini into a bowl and scatter over the fried sage leaves. Serve immediately with the herby mayo.