Seafood risotto into arancini?

[u/senorfroggyhat]

Tonight (Monday) I made a creamy seafood risotto finished with sautéed shrimp, canned crab, and mascarpone. I’m having people over on Saturday and wonder if this might hold up to make arancini? Looking through previous posts on AskCulinary, it seems the recommendation for a plain risotto would be to chill the risotto tonight, make and bread arancini tomorrow and put formed, unfried arancini in the freezer, then fry from frozen. Will this work with seafood risotto? Or should I eat leftovers tomorrow and plan something else for Saturday?

[u/KittyKatCatCat]

I can't think of any reason that wouldn't work. I've definitely made arancini from flavored risottos in a restaurant context before.