Recipe: Mix all the ingredients, except the eggs breadcrumbs and flour, in a bowl and season to taste. Make golf-sized balls from the rice mixture. Beat the eggs lightly in a bowl. You can add some heavy cream to the eggs. This way the egg will be more sticky. Pour the flour and the breadcrumbs in two separate mixing bowls. Bread all arancini balls by dipping them in the flour first, then egg and breadcrumbs. Deep-fry the arancini until golden and crispy on the outside. I served the Arancini di Riso with roasted red pepper and garlic mayo for dipping.