Enjoy this classic Italian street food: arancini. Use easy to make Culinary Tours risotto to make this recipe in a flash.

Baked Mushroom Arancini

Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil; spray with nonstick cooking spray and set aside.

Cook risotto according to package directions. Cool slightly.

Add risotto to a medium bowl. Stir in lemon zest, sage, Parmesan cheese, and Italian seasoned panko. Form into 20 1-1/2-inch balls.

Add eggs to a shallow dish and whisk until combined. Add panko to another shallow dish. Dip risotto balls into eggs and then immediately into panko bread crumbs. Place on prepared baking sheet. Bake 20 to 25 minutes or until golden and crisp. Cool slightly before serving.