Arancini

Wet your hands with water. Scoop a heaping tablespoon of the risotto and roll into a 2″ ball. Gently toss back and forth between your hands. Poke a small hole in the center of each ball with your finger. Insert a cube of the mozzarella, add 1/2 tablespoon more risotto to close up the hole, and form back into a ball.

Place the flour, eggs and panko crumbs in 3 separate bowls. First, dredge a risotto ball in flour, shaking off excess. Second, dip it into the egg, letting the excess drip off. Lastly, dredge in the bread crumbs.

When you are ready to fry, fill a large pot with about 1.5 inches of vegetable oil on medium-high heat. In small batches, carefully place the risotto balls into the oil. When one side is golden brown, turn the ball so all sides are evenly browned, about 4 minutes total. Using a slotted spoon, let the excess oil drain and place on a wire rack, with paper towels underneath it. Top with parsley and serve with a side of marinara sauce.