In a medium bowl, mix together ricotta, shredded mozzarella, and 1 tablespoon of Italian seasoning until well-combined.

Arrange your workspace with three bowls: one with panko breadcrumbs mixed with 1 tablespoon of Italian seasoning, one with all-purpose flour, and the third with whisked eggs.

Take 2-3 tablespoons of chilled risotto and flatten it in your palm. Place ½ teaspoon of the cheese mixture in the center, then wrap the risotto around the cheese and gently shape it into a ball.

Roll each ball in the flour, dip it into the egg mixture, and finally coat it with panko breadcrumbs, pressing lightly to ensure an even coating.

Place the coated arancini in the refrigerator for about 30 minutes as you heat your oil.

In a deep pan, heat 2 inches of oil over medium-high heat until shimmering. Fry the arancini in batches for about 2-3 minutes per side or until golden brown.

For a healthier version, air fry your arancini at 400°F for 10 minutes until crispy, or bake them at 400°F for 20 minutes.