A recent trip to Sicily was the chance to eat arancini again. These fried rice balls are sold at every street corner, stuffed with spinach, cheese or minced meat. It's also a great way to use leftover risotto!
Arancini - makes 15-20 balls
2 cups cooked risotto (cold)
1/2 cup grated Parmesan
 Mix the risotto with one egg and half of the grated parmesan.
 Flatten 1 tablespoon rice in your palm. Place a mozzarella cube in the middle and fold the rice around it to form a ball. Repeat with the remaining rice mixture.
 Prepare the coating: put the flour, eggs and breadcrumbs in three different bowls. Evenly coat the rice balls by dipping first in the flour, then egg then breadcrumbs.
 Heat vegetable oil in a frying pan to 180°C (i.e. when a breadcrumb turns gold in 30 seconds). Carefully fry the arancini in batches until golden on all sides. If you are equipped with a deep frying pan (friteuse) fry the arancini until golden.
 Serve very warm, with a nice glass of Nero d'Avola.