Scoop risotto using a soup spoon, so each ball is uniform in size.

Stuff with a cube of cheese.

Roll the risotto with the palm of your hands to create a ball.

Dip into the egg.

Roll in the breadcrumbs.

Repeat until all the risotto is gone.

Heat the oil in a heavy-bottomed pot over medium-high heat.

Once the oil is hot, I drop a breadcrumb into the oil to test when it is hot enough, add the Arancini, cooking until browned.

Do not overcrowd the pan.

Transfer the Arancini to a paper towel-lined plate to drain.

Serve immediately with a side of tomato sauce for dipping.