Start by separating your risotto into eighths.

Form each eighth of the risotto into one large ball. At the center of each arancini, place a small mozzarella ball. Use your hands to form the risotto into a circle shape.

Place each arancini ball on a wax paper-lined baking sheet. Freeze for 10 minutes.

Mix the shredded parmesan into the panko breadcrumbs.

Beat an egg in a small bowl.

Remove arancini from the freezer, and roll each arancino (singular arancini) in egg, then transfer and roll in the panko bread crumbs.

Pour the oil in a large pot or a deep fryer, and heat until it reaches 350 degrees. Fry the arancini until the outside is browned, turning as necessary to cook all sides evenly.

Transfer to a paper towel lined plate to drain. Serve with red sauce for dipping.