Prepare the Cheese Mixture: In a medium bowl, combine the creamy ricotta and shredded mozzarella cheeses with 1 tablespoon of Italian seasoning. Mix thoroughly until fully blended.

Set Up Breading Station: Prepare three shallow bowls for the breading process with flour, whisked eggs, and panko breadcrumbs.

Form the Arancini Balls: Using 2-3 tablespoons of chilled risotto, flatten it slightly, add ½ teaspoon of the cheesy mixture to the center, then fold the risotto around it, forming a tight ball.

Coat the Arancini: Dredge each rice ball in flour, dip in the whisked egg, then roll in panko breadcrumbs, ensuring a generous layer.

Chill for Better Texture: Arrange breaded Arancini on a tray and refrigerate for about 15 minutes to help them set.

Heat Oil for Frying: In a large skillet, heat canola oil to about 350°F. Insert a small piece of bread to check if the oil is ready.

Fry the Arancini: Add chilled Arancini to the hot oil in batches, frying for 2-3 minutes per side until golden brown.

Cool and Serve: Remove fried Arancini and let them cool on a wire rack or paper towels before serving.