Arancini

This is it, one of the world's best leftover recipes. Unlike regular rice, leftover risotto is a bit exclusive- not nice reheated, but far too claggy and congealed to eat cold. Therefore, the clever Sicilians utilised this robust quality of leftover risotto to make these little golden balls (or rather orange hence their name translating as 'little oranges' in Italian), which are risotto encasing a cube of mozzarella coated in seasoned breadcrumbs (panko for preference).

All you need for this is 1 bag of small mozzarella cherries or bocconcini per 1 serving leftover risotto, a bowl of flour, an egg beaten with some salt and a bowl of panko. Encase an egg of mozzarella in risotto, by flattening about a tbsp of risotto, pressing it around the cheese and then placing more over the exposed cheese. Don't roll them, compress them in your palm until relatively firm and stable (it's pretty difficult to get these really neat). Toss in flour, egg, then breadcrumbs and then deep fry in very hot vegetable oil until golden and crispy and the mozzarella is gooey, or like 'telephone cords' as the Romans describe it.