Cook the flavour base:
Heat the olive oil in a large pan. Add onions and cook gently until soft but not browned. Add garlic + Italian seasoning and cook 1 minute more.
Warm the liquids:
In another pan, gently heat the passata + vegetable stock.
Start the risotto:
Add the Arborio rice to the onions. Stir well to coat the grains. Increase the heat and pour in the wine. Let it simmer until absorbed.
Add the tomato-stock mixture:
Over medium heat, add 1 ladle at a time, letting each absorb before adding more.
Keep stirring until rice is al dente.
The mixture should be very thick - thick enough for a spoon to stand up.
Finish the risotto:
Remove from heat. Stir in parmesan and butter.
Season well. Cover for 5 minutes.
Cool completely:
Spread the risotto onto a shallow tray and chill until firm and cold.
Shape the arancini:
Form 12–16 large balls (or 18–20 mediums).
Press a cube of mozzarella into the centre of each and close tightly around it.
Bread the arancini
Set up 3 trays:
1 with flour
1 with beaten eggs mixed with milk
1 with breadcrumbs
Coat each ball: flour → egg → breadcrumbs. Chill for 30 minutes.
Fry:
Deep-fry in batches for 8–10 minutes, until golden and crisp. Drain on kitchen paper and sprinkle with salt.
Serve:
Enjoy with spicy salsa, fresh tomatoes, basil leaves, and lemon wedges.
