Seriously, a little crunchy shell that gives way to warm, creamy goodness? Too good, really.
The biggest problem with arancini is that there is never leftover risotto. If there is, it usually gets eaten by lunch the next day. We love it, perhaps, too much.
Start with the cold risotto.
Crack and beat an egg in one bowl, and put seasoned breadcrumbs in another. (I love DiGregorio's seasoned bread crumbs.) Using a tablespoon, scoop out a chunk of risotto.
Pick up risotto ball using your left hand. Dunk in egg. Make sure it gets entirely coated. Pick it back up with your left hand and ...
Drop it in the breadcrumbs. Now, using your right hand, cover the ball with breadcrumbs. Roll it around a bit. Pick up with right hand and place on a plate. The old two handed breading method will keep your hands from getting all gooped up. Repeat with the rest of the rice balls.