Step 1

In a large bowl, combine the cooked risotto, ¾ cup parmesan cheese, salt, garlic powder, Italian seasoning, and red pepper flakes.

Step 2

Roll the risotto into 1” balls, making sure to pack them together well so they don’t fall apart.

Step 3

Prepare your breading station by placing the flour, eggs, and breadcrumbs each in their own medium-sized bowl. Whisk the eggs until they are smooth and uniform.

Step 4

Dip each risotto ball (one at a time) into the flour, followed by the egg, and then the breadcrumbs. Repeat with the remaining arancini.

Step 5

Fill a heavy-bottomed pot or Dutch oven with at least 2” of vegetable oil and heat it over medium until it reaches 365ºF.

Step 6

Carefully lower 3-4 risotto balls into the oil and cook them for 1-2 minutes, or until they are golden brown.

Step 7

Remove the arancini to a paper towel and repeat until all of the arancini have been fried.

Step 8

Serve immediately, garnished with the remaining grated parmesan and fresh parsley.

Step 9

In a large bowl, whisk together all of the ingredients. Store in an airtight container in the fridge until ready to serve.