Ingredients:

2 cups leftover cooked risotto (any flavor)

1/2 cup mozzarella cheese, diced into small cubes

1 cup breadcrumbs

1 egg, beaten

Vegetable oil, for frying

Instructions:

Take a spoonful of leftover cooked risotto and flatten it in your palm. Place a small cube of mozzarella in the center. Roll the risotto around the cheese to form a ball. Repeat with the remaining risotto and cheese.

Dip each rice ball in the beaten egg, ensuring it’s coated all over. Then roll it in breadcrumbs until fully coated. Place the coated arancini on a plate.

In a deep pot or skillet, heat enough vegetable oil to submerge the arancini. Heat the oil to around 350°F (175°C). Carefully add the arancini to the hot oil and fry until they’re golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

Serve the arancini while they’re still warm and crispy!