Italians are very resourceful people, and when it comes to food, they waste nothing. Rice balls, rice cakes and arancini are one of many foods which were usually created from leftovers; in this case rice or risotto.
Craving a different appetizer, I took my leftover vegetable risotto from Monday and loosened it up with some mayonnaise and a touch of hot sauce. After blending it together and adjusting the seasoning to my liking, I shaped the risotto into small disks, dredged them in flour, then eggs and coated them in Japanese Panko breadcrumbs. I pan-fried them in oil til golden and served them with a spicy mayonnaise.