Step 1

Line a container that will fit in your fridge with parchment. Prepare some sheets of parchment to separate layers of arancini.

Step 2

Start with either cold or room temperature risotto - hot risotto could cook your eggs and you don't want chunks of scrambled egg in your risotto.

Step 3

Whisk the eggs together, and then stir them into the risotto. Add 1 cup breadcrumbs and stir. You want the mixture to be sticky, but not too wet. If you think it is too wet, add some extra breadcrumbs.

Step 4

Then form the arancini. Take 1 mozzarella ball, and a generous spoonful of the risotto, and form a ball of risotto around the mozzarella. The result will be arancini about the size of golf balls. Place in the parchment lined container.

Step 5

Continue forming arancini until all the risotto is gone. Layer the arancini in the container using parchment to separate the layers.

Step 6

Refrigerate the arancini for at least one hour - this helps the arancini stay together when they get fried.

Step 7

Pour 1/2 cup of the breadcrumbs in to a bowl. Stack 4 paper towels on top of each other and place near the stove. Heat 1 inch of vegetable oil in a large saucepan over medium heat. Heat until a thermometer reaches 350 degrees.

Step 8

Roll the arancini in the breadcrumbs, then use a slotted spoon to lower them into the oil. Cook 3-4 at a time. Fry the arancini until golden brown flipping them to brown all sides. As soon as the arancini reach a golden brown, use the slotted spoon to remove them from the oil, and place them on the paper towels to let the excess oil drain off. Continue this process, frying all the arancini.

Step 9

Either serve immediately, or keep warm in a 200 degree oven until serving.