Jones said: “Right now on the menu we’ve got wild garlic arancini with cheese, a spring salad which at the bottom it has nettle pesto, and we have a martini that is finished on the top with nettle oil, and we have elderflower fritters on the dessert menu.

Source: https://www.theguardian.com/lifeandstyle/2023/may/13/excessive-foraging-for-wild-garlic-and-mushrooms-in-uk-a-risk-to-wildlife

You kinda have to be in the form for cooking to do a risotto (stirring and stirring and so on) but an arancini mission is extra work tagged on for good measure.

Source: https://wearetyrone.com/lifestyle/taste-scene-eleven-out-of-ten/