3 cups Leftover risotto
1/2 c. all-purpose flour
1 cup breadcrumbs
olive oil cooking spray or mister
2 eggs beaten in a small bowl
Cube fresh mozzarella
Arrabbiata sauce for serving
Preheat oven to 400 degrees. Put flour and breadcrumbs onto two plates and spray a rimmed baking sheet with olive oil cooking spray. Roll risotto into 1/4 cup-sized balls. Insert mozzarella into the middle of each ball. Coat with flour, then egg, and roll in breadcrumbs until completely coated.
Transfer arancini to baking sheet and spray with additional olive oil, being sure to coat all sides as best as you can. Bake for 25 minutes, or until golden and heated through. Serve with warm spicy arrabbiata sauce.