Left over risotto calls for one thing and one thing only… Cacio e Pepe arancini. Stuffed left over chilled risotto with mozzarella before coating it in salted flour, egg and panko and frying at 135-150 degrees celsius for at least 5-6 minutes or until golden and crunchy. Tips: - it’s important to season each crumbing station, salt is king - the oil can’t be too high otherwise the arancini will be cold in the center and the mozzarella won’t melt - salt immediately after frying to allow the salt to stick to the residual oil Truffle mayo: 1 egg Salt 1 tsp mustard 1 tsp white vinegar 2 tsp lemon juice (I used wayyyy too much, hence why mine is on the looser side) 1 cup oil 2-4 tsp of truffle paste depending how much you vibe truffle Tips: - keep the stick blender at the bottom of the jug over the yolk and keep there for at least 10 seconds with the power on - keep the stick blender at the bottom of the jug until the creaminess rises to at least 2/3. once reached you can move...