I started to bake arancini instead of deep-frying because baked ones are a lot easier to make and to clean up.
Today I used lobster risotto, but any type of risotto would work.
Ingredients:1/2 cup panko bread crumbs
3 tablespoons vegetable oil
2 cups leftover risotto
Directions:Preheat oven to 350F.
In a skillet, sauté the bread crumbs with the oil until golden. Let cool enough to work with hands.
Stir the risotto and egg in a bowl to combine. (Add extra bread crumbs if risotto is too runny.) Make about 1 1/2-inch-diameter balls and roll in the bread crumbs to coat.
Bake in the oven for 20 minutes or until cooked through.