Take about 2 tablespoons of cooled risotto and flatten it slightly in your hand.
Place a cube of mozzarella in the center, then shape the risotto around it into a ball. Repeat with remaining risotto and cheese.
Bread the arancini:
Roll each ball in flour, dip into beaten eggs, and coat in breadcrumbs. Set aside.
Fry the arancini:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the arancini in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.
Garnish and serve:
Sprinkle the arancini with freshly grated Parmesan cheese and chopped parsley.
Serve hot with a side of warm marinara sauce for dipping.
Enjoy the crunchy, cheesy perfection!
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