Mozzarella-Stuffed Tomato and Basil Arancini

In a large pan, heat the olive oil over medium heat. Add the finely diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes. Add the Arborio rice and stir to coat in the oil and aromatics. Toast the rice for 1-2 minutes until lightly golden. Pour in the white wine, stirring until it is absorbed by the rice. Begin adding the warm stock one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding more stock.
Continue until the rice is tender but still slightly firm to the bite, about 18-20 minutes. Remove from the heat, and stir in the butter, Parmesan cheese, and fresh basil. Season with salt and pepper to taste. Let the risotto cool to room temperature, or spread it out on a tray to speed up the cooling process.

Once the risotto has cooled, take a generous spoonful of risotto (about 1-2 tablespoons) and flatten it in your palm with damp hands to form a small disc. Place a small amount of the mozzarella in the centre, then carefully mould the risotto around the filling to encase it completely. Roll the arancini between your hands to form a smooth, tight ball. Repeat with the remaining risotto and filling to form 12 large arancini.

Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Dust each arancini ball lightly in flour, dip into the beaten egg, then roll in the panko breadcrumbs, pressing gently to ensure they are fully coated. Place the breaded arancini on a tray or plate.

Heat vegetable oil in a deep fryer or large, deep pan to 180°C (350°F). The oil should be enough to fully submerge the arancini. Fry the arancini in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy on the outside. Use a slotted spoon to transfer the arancini to a paper towel-lined plate to drain any excess oil.

Risotto Consistency: The risotto should be slightly sticky and a little overcooked, as this helps it hold together when forming the arancini. If it's too dry, you can add a little more stock or water as you cook it.
Make-Ahead: You can prepare the risotto and bread the arancini ahead of time. Simply refrigerate the uncooked arancini for up to a day before frying. Alternatively, freeze them and fry from frozen, adding an extra minute or two to the frying time.