1. Mix the leftover risotto with the eggs and flour and mix well.​
2. The mixture should be sticky so that when you roll it to a ball, it keeps its shape.​
3. Once the right consistency is achieved, portion the mixture in even 30g portions and roll to a ball.​
4. Cover the rice balls with panko/bread crumbs and set aside.​
5. Heat the oil to 175°C and fry the arancini until golden brown – around 5-8 minutes.​

Serve with assorted dips.

You can add other ingredients to the center of the arancini if you wish. Mozzarella, Parma Ham or other cheeses fit perfectly.

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Created by Daniel Schneider, Electrolux Professional.