In a large bowl, combine the cooked risotto, ¾ cup parmesan cheese, salt, garlic powder, Italian seasoning, and red pepper flakes. 

Roll the risotto into 1” balls, making sure to pack them together well so they don’t fall apart. 

Prepare your breading station by placing the flour, eggs, and breadcrumbs each in their own medium-sized bowl. Whisk the eggs until they are smooth and uniform. 

Dip each risotto ball (one at a time) into the flour, followed by the egg, and then the breadcrumbs. Repeat with the remaining arancini. 

Fill a heavy-bottomed pot or Dutch oven with at least 2” of vegetable oil and heat it over medium until it reaches 365ºF. 

Carefully lower 3-4 risotto balls into the oil and cook them for 1-2 minutes, or until they are golden brown. 

Remove the arancini to a paper towel and repeat until all of the arancini have been fried. 

Serve immediately, garnished with the remaining grated parmesan and fresh parsley. 

In a large bowl, whisk together all of the ingredients. Store in an airtight container in the fridge until ready to serve.