Bocconcini Arancini

Mix the leftover risotto with the eggs, ½ cup panko, parmesan cheese and basil. Mix well.

Begin heating your oil in a fryer or sauté pan (if you use a saute pan, oil should be deep enough to submerge the balls).

Scoop about 2 tablespoons of the risotto mixture. Flatten it in your hand a bit and put a cube of the cheese in the center. Wrap the risotto around the cheese.

Place the remaining panko in a bowl. Roll the risotto balls in panko. Place them on a plate and continue until you are out of risotto.

Fry about 5-6 risotto balls at a time, depending on how big your fryer is. Fry for about 5 minutes until golden brown. Remove the arancini to a paper towel lined plate while you continue frying the rest.

Serve with marinara for dipping.