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1
Bring stock to a simmer in a medium saucepan. Keep warm. Line a baking pan with parchment paper. Heat butter and oil in a medium saucepan on medium heat. Cook onion, stirring, for 5 mins, until softened. Add rice and stir to coat grains. Stir in wine and cook for 1-2 mins, until evaporated.
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2
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Stir in Parmesan, mascarpone and red pepper flakes. Remove from heat. Cool for 5 mins. Lightly beat 1 egg and add to rice mixture with pesto. Mix to combine. Season. Spread rice mixture on prepared pan. Set aside for 1 hour to cool completely.
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3
Divide risotto into 18 portions. With wet hands, roll each portion into a ball. Press your thumb into center to make an indentation. Insert 2-3 pieces of mozzarella, then mold risotto around mozzarella to enclose. Repeat with remaining risotto and mozzarella.
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4
Lightly beat remaining 2 eggs in a shallow bowl. Place flour and breadcrumbs on separate plates. Roll risotto balls in flour, shaking off any excess. Dip in egg, then in breadcrumbs to evenly coat.
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5
Heat vegetable oil in large heavy-bottomed saucepan on high heat, until a cube of bread sizzles on contact. Cook arancini in batches, for 2-3 mins each, until golden brown. Drain on paper towels. Serve with salad.
