Arancini

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1. 1Step 1: Place olive oil in a large, heavy-bottomed saucepan over medium heat. When the oil shimmers, add onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.
2. 2Step 2: Add the rice to the saucepan. Stir until semi-translucent, about 1 minute. Add salt, pepper, parsley, stock, tomato paste, and butter. Mix well and bring to a gentle boil. Reduce heat to low, cover, and let simmer until rice is tender and broth absorbed, 20-25 minutes.
3. 3Step 3: While the rice cooks, prepare 3 medium bowls: one with flour, salt, and pepper stirred together; one with whisked eggs; one with breadcrumbs. Line two shallow baking sheets with parchment paper.
4. 4Step 4: Cut the mozzarella into 18 to 20, 1/2-inch cubes. Keep chilled and sealed in the refrigerator until ready to use.
5. 5Step 5: When the rice is tender and broth fully absorbed, turn off heat and stir in parmesan. Spread the rice onto one prepared baking sheet and let cool for 10 minutes.
6. 6Step 6: When the rice is cool enough to handle, form it into 18, 1-inch balls using your hands or a small cookie scoop. Insert a cube of cheese into the center of each ball and press rice around it so the cheese is completely enclosed.
7. 7Step 7: Dredge each ball in flour, then egg, then breadcrumbs. Place completed balls on the other parchment-lined baking sheet.
8. 8Step 8: In an 8-inch saucepan, heat 2 cups (approximately 1/2-inch deep) of oil to 350°F, or until oil forms small bubbles but does not smoke. Fry 6 balls at a time, turning gently until golden brown, about 3-4 minutes. Place finished arancini on a paper towel-lined plate.
9. 9Step 9: Let cool for 5 minutes before serving with toothpicks or napkins on the side.