Set up three dredging stations - 1) flour 2) 3 whisked eggs and 3) breadcrumbs
In a large heavy bottomed pot over medium high heat, add 3-4 inches of vegetable oil.
Form risotto into balls golf ball size. Roll in flour and shake off, then in eggs and then in breadcrumbs.
Once oil reaches 375 degrees, add the risotto balls in batches of 4-5. Fry until golden brown all over and cooked through.
Line a baking sheet with paper towel and put a wire rack over it. Use a spider skimmer to remove the arancini and transfer to the wire rack.
Repeat with remaining arancini. Serve with marinara sauce.