I had left over risotto and decided to transform them into and appetizer. I took the left over risotto, formed them into balls, and coated it with breadcrumbs. They turned into a delicious, crunchy, and gooey appetizer (Arancini). You can serve as is or serve with a side of marinara sauce. If you have children, this would be a fun dish to make with them.

Here are my ingredients assuming you are left with at least 1 cup of risotto:

• 1 cup of Italian style seasoned breadcrumbs
• 1 cup of left over risotto (see previous recipe)
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of fresh chopped basil
• 1 egg
• 2 oz of fresh Mozzarella cheese cut into 1/2 inch cubes
• Vegetable oil for frying.

1. Put 3/4 cup of bread crumbs in a separate bowl.
2. Pat dry your fresh Mozzarella cheese and cut a few 1/2 inch cubes. I am not sure how many cubes you will need to cut, it will depend on how many arancini balls you can form.
3. In another bowl combine your left over risotto, 1/4 cup of breadcrumbs,  basil, egg, and Parmesan.
4. Using a measuring spoon (so they are all the same size), spoon a heaping tablespoon of the risotto, form it into a ball, make a hole in the center and insert a cube of Mozzerella.
5. Cover up the hole so that the cheese is completely covered inside the risotto ball.
6. To coat the risotto ball, roll the risotto ball in the breading.
7. Heat up enough oil to deep fry the risotto balls. You may need to fry these in batches.
8. Once the oil is hot, add your rice balls in batches and fry until golden brown.
9. Drain the rice balls on paper towels and serve.