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1.
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Preheat oven to 400 degrees.
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Heat oil in a heavy-bottomed pot to 350 degrees.
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You want enough oil to almost, but not completely, cover your arancini.
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2.
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Set up your dipping stations using three medium-sized mixing bowls.
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Fill bowl one with just flour, bowl two with eggs and milk (beaten), and fill bowl three with the bread crumbs and Panko.
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Have a baking sheet (with sides) lined with parchment paper ready.
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3.
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Take about 2-3 tablespoons of risotto, form into a ball, then smoosh into your hand.
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Place 1-3 pieces of your cubed mozzarella cheese (depending on size) in the middle of your smooshed ball, cover and reform into a tight ball.
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Drop into the flour.
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I recommend doing these in groups of 3-4 at a time.
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Once you have 3-4 balls in the flour, shake off excess then put them into the egg mixture, making sure they get well coated.
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Then drop them into the Panko mixture.
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Again, make sure they are covered well, shake off excess and place on the parchment lined baking sheet.
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4.
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Once all of your balls are formed, youre ready to fry them.
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The oil should be good and hot; theyll brown in less than a minute (probably about 20-30 seconds).
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Dont stop moving them.
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Turn them over regularly; once theyre a nice rich brown, get them out and back onto the baking sheet.
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5.
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Heat the arancini in the oven for 8-10 minutes.
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This will finish their cooking and melt the mozzarella inside.
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Serve immediately with your favorite tomato sauce!
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* When making your risotto, I recommend adding 1/2 cup finely grated fresh Parmesan cheese.
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Cool completely before covering and putting in the refrigerator.
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You do not want to trap any liquid in there.
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* Amounts of oil, risotto, and tomato sauce are not exact!
