Preparing arancini in advance - best approach

[TurtleOnMyKnees]

I’m making arancini for dinner on Christmas Eve at my SIL’s which is 1.5 hours’ drive away.
I think there are 3 options for how I do it:

• make the risotto at home and make and cook the arancini balls at SIL’s
• make the risotto at home, assemble the arancini at home but cook them at SIL’s
• do it all at home and reheat the arancini at SIL’s

I have time to do any of the options (and in case it’s relevant, it’s baked not fried arancini and I’ve made this recipe a few times). Any suggestions on which option will be most transportable and best for taste?

If you can I'd do A

Thanks @Neurodiversitydoctor. do you think that’s best for transport or taste or both?

I suspect you’re right but I’ve not been to SIL’s new house so don’t know the kitchen and don’t know how chaotic things will be! Maybe I’m over thinking it 😳

I think for taste, we do arancini and tend to do the risotto a day before. I can't see how I could transport the balls without a problem.

A for sure. They always taste better the next day and are easier to assemble.

C - nothing worse than someone bringing something and then wants to use the kitchen for more than reheating.

Have you made arancini take me?

I make them, bake what I need, & freeze the rest.
If you froze them, they'd be easy to transport without collapsing, & just stick them in the oven when defrosted.

Thanks all. @TakeMe2Insanity has a good point although I think my SIL will be fairly relaxed. Don’t have time to freeze them as we leave in a few hours (it’s Xmas eve morning now where I am). If this hadn’t been a reasonably late plan then freezing would
have been ideal!