So okay, I cheat when making arancini and just use leftover risotto, adding some grated mozzerella cheese to the mixture before breading and frying. So that’s it, really.  😉

Ingredients and Instructions below…

Add grated mozzarella to leftover risotto and mix well. Form into balls, dip into fine bread crumbs, then egg, then bread crumbs again. Chill in the fridge for about half an hour before frying in olive oil.