Arancini Our Way – – leftover risotto (chilled overnight), mozzarella cheese (1/2" square pieces), flour (seasoned with salt and pepper), egg (beaten), breadcrumbs (ground super fine), vegetable oil (about 2" in the bottom of a heavy pot), marinara sauce (jarred or homemade), Parmesan cheese, parsley (chopped for garnish), Divide and roll the chilled leftover risotto into six 1/4 cup balls. Press a hole with your finger to the center of the balls and place the mozzarella cubes in each ball. Form the risotto to cover the cheese. ; Set up a dredging station: flour, egg and breadcrumbs. Dredge each risotto ball in each ingredient and place on a plate. Refrigerate the coated risotto balls for 10 minutes.; In the meantime, heat about 2 inches of vegetable oil in a heavy pot. Heat to 350 degrees F.; Once the oil is hot, lower the balls into the oil in batches. Fry to golden brown on all sides. Transfer to paper towels to cool slightly and repeat until all 6 balls are browned.; Serve with warm marinara sauce. Top with parmesan cheese and parsley, if desired.; –