Classic Sicilian Cheese Stuffed Arancini

Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Once shimmering, add diced onion and crushed garlic, cooking until soft and fragrant, about 5 minutes.

Stir in rice until it becomes semi-translucent, about 1 minute. Add seasonings, parsley, stock, tomato paste, and butter. Bring to a gentle boil, then reduce heat, cover, and simmer until tender and liquid is absorbed, 20-25 minutes.

While rice cooks, prepare three bowls: one with seasoned flour, one with beaten eggs, and one with panko. Line two baking sheets with parchment. Cut mozzarella into 18-20 small cubes and keep chilled.

When rice is done, stir in parmesan cheese. Spread onto prepared baking sheet and let cool for 10 minutes until handleable.

With slightly wet hands, form rice into 1-inch balls. Press a cube of mozzarella into each center, sealing rice around it completely.

Dredge each ball in flour, then egg, then panko. Heat oil to 350°F in a saucepan and fry in batches until golden brown, about 3-4 minutes per batch.

Let cool on paper towels for 5 minutes before serving. Offer with toothpicks or napkins for easy handling.