Here’s what you do with leftover risotto!  In fact, this is a good reason to HAVE leftover risotto.  This dish is so much fun to make and soooo delicious.  When you cut into the crispy balls, the cheese oozes out… yum.  And although making your own tomato sauce would be wonderful, I really like this jarred Rao’s sauce with these rice balls.  The balls I made were a little bigger than golf balls, tender on the inside, crispy on the outside and stuffed with gooey cheese.  You should set up a station with three dishes or bowls so that you are ready to coat the balls in flour (lightly), then dip them in beaten egg, then dip/roll them in the bread crumbs. I fried them two at a time so that the oil would stay hot but I probably could have fried them three at a time.  I saved my leftover cooked Arancini balls and actually BAKED them the next night and they were just as good as the night I fried them.  My last tip for making these:  buy plain Panko bread crumbs and give them a whiz in the food processor for a slightly finer crumb.  While this would make a great appetizer for a big dinner, two rice balls were a perfect weeknight supper for me.

Arancini is a traditional Sicilian dish and you can stuff it with a ragu, other vegetables including peas or whatever strikes you as delicious.