Arancini

1.In a large mixing bowl, combine the leftover risotto, mozzarella cubes, thawed peas, salt, and pepper. Mix until well incorporated.

2.Using your hands, take a small portion of the risotto mixture (about the size of a golf ball) and flatten it in your palm. Place a cube of mozzarella in the center, then mold the risotto around it to form a ball. Repeat with the remaining mixture.

3.Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball first in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Ensure they are evenly coated.

4.In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread in; it should sizzle immediately.

5.Carefully add the arancini to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

6.Serve the arancini hot, garnished with chopped parsley and accompanied by marinara sauce for dipping.