For the Arancini:

• 3 cups leftover cooked and cooled risotto
• 1 ball of Buffalo mozzarella, cut into ½-inch pieces
• 1 cup rice flour
• 4 eggs, lightly beaten
• 2 cups panko-style bread crumbs
• Kosher salt and freshly ground black pepper
• 2 cups neutral oil, such as avocado oil, for frying
• 1 tablespoon fresh parsley, roughly chopped

For the Sundried Tomato Vinaigrette:

• 1 cup jarred sundried tomatoes in olive oil, drained
• 1 small clove fresh garlic, roughly chopped
• 1 tablespoon jarred Calabrian chiles, chopped
• ¼ cup red wine vinegar
• 1 teaspoon honey
• Kosher salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil

For the Bicicletta Cocktail:

• 3 ounces dry white wine such as Sauvignon Blanc or Pinot Grigio
• 2 ounces Campari
• Splash of club soda
• Lemon or orange slice
• Ice