Arancini (Italian Rice Balls)

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1. 1Step 1: In a large, heavy bottom saucepan, heat the olive oil over medium heat. Once the oil shimmers, add the onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.
2. 2Step 2: Add the rice to the saucepan and stir until semi-translucent, about 1 minute. Add the salt, pepper, parsley, stock, tomato paste, and butter. Mix well and bring to a gentle boil. Reduce the heat to low, cover, and let simmer until the rice is tender and the broth is absorbed, 20-25 minutes.
3. 3Step 3: While the rice cooks, set up a breading station: In one bowl, stir together the flour, salt, and pepper. In a second bowl, whisk the eggs. Put the breadcrumbs in a third bowl. Line two shallow baking sheets with parchment paper.
4. 4Step 4: Cut the mozzarella into 18 to 20, 1/2 inch cubes and keep chilled and sealed in the refrigerator until ready to use.
5. 5Step 5: When the rice is tender and the broth is fully absorbed, turn off the heat and stir in the parmesan. Carefully spread the rice onto one of the prepared baking sheets 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 the rice around it so the cheese is completely encased.
7. 7Step 7: Dredge each ball in flour, then egg, then breadcrumbs. Place each completed ball 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 the oil forms small bubbles but is not smoking. Fry 6 balls at a time, turning gently until golden brown, about 3-4 minutes. Place completed arancini on a paper towel-lined plate.
9. 9Step 9: Let cool for 5 minutes before serving stuck with toothpicks or with napkins on the side.