Preheat the oven to 375 F. Wash and dry all non-prepped produce. Place the risotto into a bowl. Cut the Manchego cheese into 1/2” squares, and line a baking sheet with plastic wrap. Pour the panko into a wide bowl. Use a 1/4 - 1/3 cup measuring cup to scoop out the risotto, and place each portion on the baking sheet. Roll each portion into a ball. Press a piece of cheese into the center of each ball and cover it by rolling the balls again. Place each risotto ball into the panko and roll to coat evenly.* Continue until all of the risotto balls have been made.
Lightly coat a sauté pan with vegetable oil and set over high heat. When the oil is hot, gently slide the risotto balls into the pan and brown on all sides. Do not crowd the pan, as the balls will be hard to turn. Remove the plastic wrap from the baking sheet, place the browned risotto balls onto the sheet, and sprinkle with salt. Continue cooking the risotto balls until they are all browned. Place the sheet pan in the oven, and cook for 8-10 minutes, or until hot throughout.
Cut the melons into bite size squares and put into a bowl. Sprinkle with melon seasoning, toss to coat evenly, and then add the wild arugula salad. Drizzle with vinaigrette, and a little olive oil.
Bring the marinara sauce just to a boil over moderate to high heat. Reduce to a simmer and cook for two minutes. Serve the hot arancini accompanied by the marinara sauce and the salad. Enjoy!
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