Instructions:
- Prepare the risotto base: Sauté aromatics (not listed but assumed), toast the rice, deglaze with wine, then gradually add hot broth until creamy and al dente. Off the heat, vigorously stir in butter and ½ cup Parmesan. Mix in the egg yolk to bind. Season well.
- Spread the finished risotto thinly onto baking sheets. Chill in the refrigerator for at least 3 hours, or preferably overnight, until completely firm and cold.
- Prepare the filling by mixing the cubed mozzarella and the extra ¼ cup of Parmesan. Set up the breading station: Flour in Bowl 1, beaten eggs in Bowl 2, Panko breadcrumbs (mixed with salt/pepper) in Bowl 3.
- Scoop about ¼ cup of cold risotto mixture into your palm and flatten it into a disc. Place a small cube of the mozzarella filling in the centre. Carefully cup the edges of the rice around the cheese, sealing it completely to form a tight, smooth ball, ensuring no cracks.
- Dredge each ball first into the Flour (shaking off excess), then into the Egg Wash (letting excess drip off), and finally coat thoroughly in the Panko Breadcrumbs, pressing gently to adhere.
- Heat the frying oil in a saucepan to exactly 350°F (175°C).
- Fry the arancini in batches for 4–6 minutes, turning gently, until they are deep golden brown and piping hot inside. Do not overcrowd the pan.
- Remove with a slotted spoon and place immediately on a wire rack lined with paper towels to drain excess oil. Serve immediately while the cheese is molten.