Prepare the Aioli: Heat a small skillet over medium heat, sauté minced garlic for about 1 minute until fragrant. Combine garlic, egg yolks, lemon juice, and a pinch of salt in a food processor, drizzle in the oil while blending until emulsified. Stir in Calabrian chili peppers and refrigerate until serving.

Make the Risotto: In a saucepan, bring stock to a simmer. In another pot, melt butter and sauté minced onion and garlic until translucent, around 3–4 minutes. Stir in Arborio rice and toast for 1 minute, then add stock gradually, stirring frequently for about 15–20 minutes until creamy. Mix in Parmesan, basil, and lemon zest, then spread the risotto onto a sheet pan to cool.

Form the Arancini: Once cooled, scoop a tablespoon of risotto, place a cube of mozzarella in the center, form the risotto around it and roll into a ball. Repeat until done. Prepare a dredging station with flour, beaten eggs, and breadcrumbs.

Coat the Arancini: Roll each arancini ball in flour, dip into beaten eggs, then roll in breadcrumbs, pressing lightly. Place on a baking sheet and repeat until all are coated.

Fry the Arancini: Heat oil to 350°F (175°C) in a deep skillet. Fry coated arancini in batches for 4–5 minutes until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.

Serve: Arrange arancini on a platter and serve warm with spicy Calabrian chili aioli on the side. Enjoy!