Leftover Risotto? Make Arancini.

Flatten leftover risotto on a sheet pan or cutting board. Divide into equal sections with a knife. Place mozzarella cheese into the middle of each section. Roll each section into a ball, ensuring the cheese is covered and in the center of the ball. Dip each risotto ball in flour, then beaten eggs, then breadcrumbs. Chill balls in the freezer while frying oil comes up to temp. Heat up high smokepoint oil to 150 C or 300 F. Fry balls for 8-10 minutes until golden brown. Place on a wire rack to drain. Serve with parmesan, marinara, and fresh basil.