Line a baking sheet with parchment paper, set aside. Recommended to use a baking sheet with sides.
In a mixing bowl, combine risotto, eggs and 1 cup of breadcrumbs. Mix until eggs are completely incorporated.
Using a 2 tsp cookie scoop, form a ball of the rice mixture. Create a well and place one mozzarella pearl, forming the ball completely around the mozzarella, as you would a meatball.
Continue with remaining rice and mozarella pearls, placing each on the parchment lined pan.
After all of the balls have been formed, roll each one in the bread crumbs, coating them completely.
Place the shaped balls on the sheet again and refrigerate at least one hour.
Heat oil to 350 degrees, monitoring with your thermometer.
Prepare another baking sheet or large cutting board with 4 layers of paper towel to catch oil from the fried arancini.
Fry 3-5 at a time, do not crowd your oil, until they are golden brown. Remove from the oil and place on the papertowel. Repeat until all are fried.
Garnish with parsley and parmesan cheese; serve hot or at room temperature with pizza or marinara sauce.
These can be fried ahead of time and reheated in the oven at 350 for 10 minutes, or until the outside is hot.