Step 1

Sauté Garlic:Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 2

Cook the Sauce:Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.

Step 3

Finish with Basil (Optional):Add fresh basil leaves just before serving. Keep warm or at room temperature for dipping.

Step 4

Shape the Balls:Wet your hands to prevent sticking. Take 1/3 to 1/2 cup of the leftover risotto and flatten it in your palm.

Step 5

Place a piece of mozzarella (or any optional filling) in the center.

Step 6

Fold the risotto around the filling, ensuring it’s completely enclosed. Roll into a ball.

Step 7

Place the balls on a parchment-lined baking sheet. Repeat until all risotto is used.

Step 8

Set Up a Breading Station:Prepare three dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs mixed with orange zest.

Step 9

Roll each risotto ball in the flour, then dip into the egg, letting excess drip off, and finally coat with breadcrumbs.

Step 10

Place the breaded balls back onto the parchment-lined baking sheet.

Step 11

Chill the Balls:Refrigerate the coated balls for 30-60 minutes. This helps them hold their shape while frying.

Step 12

Fry the Arancini:Heat 3-4 inches of oil in a heavy-bottomed pan or deep fryer to 375°F (190°C).

Step 13

Fry 3-4 arancini at a time, turning occasionally, until golden brown (about 4 minutes).

Step 14

Remove with a slotted spoon and drain on a tray lined with paper towels.

Step 15

Season and Serve:Sprinkle with a little sea salt while still warm. Serve hot or at room temperature.