Arancini (Risotto Balls)
Wondering what to do with leftover risotto?
Throw it in a bowl, mix in a couple fistfuls of parmesan or mozzarella and maybe an egg for moisture if your risotto is on the drier side. Add in whatever fresh herbs you have on hand.
Roll into balls (roughly the size of a golf ball). Optional: place a chunk of mozzarella and/or a basil leaf in the middle.
Roll in flour, dip in egg, roll in breadcrumbs. Fry in a couple inches of oil, and serve with tomato sauce and lots of grated parmesan. (Or just shovel them into your mouth plain, like I did.)
Tip: an ice cream scooper helps keep your arancini consistently sized.