Calabrian Chili Aioli

1. Add both oils and the garlic cloves to a small saucepan over medium heat. Once the oil starts to gently bubble, turn the heat all the way low. Cook on low for 5 minutes, until the garlic is golden. Turn off the heat and cool for 20 minutes. Transfer the oil and garlic to a bowl and chill in the fridge for another 20 minutes or so.
2. Retrieve the garlic and add it to a food processor (reserve the oil), along with the egg yolks and lemon juice. Blend for 30 seconds. With the processor still running, very slowly start to pour in the oil.
3. Halfway through the oil, stop pouring and add a teaspoon of cold water. Finish adding the remaining oil and then the remaining teaspoon of cold water.
4. Mix in the calabrian chili peppers. Season with salt to taste. Refrigerate until ready to serve.

Risotto

1. Heat the stock in a small saucepan over medium-low heat until just barely simmering. Keep it warm over low heat.
2. Meanwhile, heat a 5-6qt stainless steel pot (or Dutch oven) over medium heat. Add 2 tablespoons of butter and let it melt. Add the onion. Cook for about 5 minutes until softened. Add the garlic, a pinch of salt, and a few cracks of black pepper.
3. Stir in the arborio rice. Allow it to toast for a minute or so. Mix in the tomato paste. Start to ladle the heated stock into the pot, one ladle (or about a ½ cup measurement) at a time, stirring with a wooden spoon after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 20-25 minutes.
4. Stir in the remaining 2 tablespoons of butter, parmesan, basil, and lemon zest. Turn off the heat and stir until incorporated. Pour the risotto onto a sheet pan lined with parchment paper. Spread it into an even layer. Chill for 1 hour.

Arancini

1. Set up a work station with 3 large bowls and a sheet pan. In one bowl, add the flour. In another bowl, whisk the eggs. In another bowl, add the breadcrumbs. Season each with a pinch of salt.
2. Add oil to a large, heavy-bottomed pot (or Dutch oven) until you have enough to fry in. Heat over medium heat until the oil reaches 350°F.
3. Use a 2-oz ice cream scoop (or a ¼ cup) to portion the risotto into 12 mounds onto the sheet pan. Flatten each mound of risotto and place a cube of mozzarella in the center. Fold the edges around and roll each one into a tight ball, enclosing the mozzarella.
4. Dredge each ball through the flour, eggs, and then breadcrumbs. Gently place each one back onto the sheet pan.
5. Work in batches to fry the risotto balls until deeply golden and cooked through, about 5 minutes (adjust the heat as needed to maintain 350°F).
6. Transfer the arancini to a plate lined with paper towels. Immediately sprinkle them with a pinch of salt. Serve them with the calabrian chili aioli on the side.