Arancini

Directions

1. 1
   Remove chilled cooked risotto from refrigerator. Form 2 inch balls of risotto using your hands and set the balls aside.
2. 2
   In a small bowl, whisk eggs together, and set aside.
3. 3
   In another small bowl, combine panko bread crumbs with salt and pepper to taste. Place this bowl next to the egg bowl, setting up an assembly line.
4. 4
   Prepare a medium-sized saute pan with 4 tablespoons of olive oil and 1 tablespoon of butter. Turn on heat to medium high.
5. 5
   Now, it's time to run the balls through the assembly line! First, coat in egg, then coat in panko, then transfer to the hot pan.
6. 6
   Sautee arancini until golden brown. Serve hot, on a bed of tomato sauce, and topped with Parmesan cheese.