Arancini Balls

1: Use leftover risotto and stuff it with mozzarella, rolling them into balls.

2: Prepare three bowls - one with flour, one with beaten eggs, and one with breadcrumbs.

3: Pané each ball by coating it first in flour, then dipping in the beaten eggs, and finally rolling in breadcrumbs.

4: Heat vegetable oil in a pan for frying.

5: Fry the Arancini balls until they are golden brown. Drain on paper towels.

6: For the marinara sauce, cook fresh tomatoes with garlic, basil, tomato purée, olive oil, salt, oregano, and pepper until smooth.

7: Serve the Arancini balls on a bed of green leaves with marinara sauce and grated Parmesan.