Arancini

Wet your hands slightly with water. Take about 3 tablespoons of the cold risotto and flatten it in the palm of your hand.

Place a cube of mozzarella cheese in the center of the rice. Fold the rice around the cheese, rolling it into a tight, compact ball so the cheese is completely enclosed.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each rice ball first in the flour, then dip it into the egg (letting excess drip off), and finally roll it thoroughly in the breadcrumbs to coat.

Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in batches for 4-5 minutes until deep golden brown and crispy all over. Drain on paper towels and serve hot with marinara sauce.