I don't usually do a lot of frying, but recently I've been making an exception for arancini. It's just such a delicious thing to do with my leftover risotto, and if I eat them with a pile of peppery arugula, I can tell myself that it's a balanced lunch. I've made them with both butternut squash and wild mushroom risotto recently, and for both, my technique goes like this:
1. Cut up little pieces of gruyère or another flavorful meltable cheese.
2. Spread a ball of leftover risotto in the palm, put the cheese cube in the middle, and roll the risotto into a tidy ball.
3. Dip the risotto ball in beaten egg.
4. Dip the risotto ball in bread crumbs (I just save my old baguette or other crusty bread heels and bits that dry out and pulse them in the blender every few weeks).
5. Shallow fry in a small pot of olive oil or other vegetable, flipping or rotating to brown thoroughly on all sides.
6. Eat with a salad of greens, dressed with olive oil, lemon juice, lots of black pepper, and shaved parmesan.