Crispy Arancini Stuffed with Mozzarella

Using a spoon or small ice cream scooper, spoon out 1 tablespoon of chilled risotto. Gently flatten out the risotto and use your index finger to press an indentation in the middle. Place one piece of the mozzarella cheese in the center and fold over the sides to cover. Use both hands to roll and evenly shape into a ball. Place the arancini on a wax paper-lined plate and repeat until they have all been formed. Transfer the plate to the refrigerator and chill for 20-25 minutes.

While the arancini chills, take 3 shallow dishes and place the flour, eggs, and panko bread crumbs into each. Fill a heavy-bottomed pot with about 3 inches of vegetable oil and heat to 375ºF.

Working in batches, dredge a few of the arancini in the flour, then the eggs, and finally the panko breadcrumbs to coat. Gently shake off the excess between each step. Place the prepared arancini on a cookie sheet that has been covered with cooking spray.

In batches, fry the arancini in the heated oil for 4-5 minutes or until golden brown. Remove from the oil and drain on paper towels. Transfer to a platter and garnish with parsley. Serve immediately with warmed marinara sauce.