Method:

1. Scoop 80g (1/3 cup) risotto and form into a ball around a cube of mozzarella cheese, making sure the cheese is enclosed. Repeat with remaining risotto and cheese.
2. For the crumb coating, place the flour on a plate and season. Place the breadcrumbs on a tray. Whisk the egg and milk together in a bowl.
3. Roll each ball in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing lightly to coat.  Repeat the process with the egg and breadcrumbs to double-coat the balls. Place on a tray and refrigerate for 30 minutes to chill.
4. To make the Fire roasted red pepper Sauce, heat olive oil in a small heavy-based saucepan over medium heat and cook the shallot for 5–6 minutes or until softened and starting to caramelise. Add Riviana Minced Garlic and cook until fragrant. Stir in the Riviana Fire Roasted Marinated Red Pepper Strips.
5. Remove from the heat and set aside to cool slightly, then blend the mixture in a small food processor or blender until smooth. With the motor running, drizzle in the extra virgin olive oil and blend until emulsified. Season with salt and freshly ground white pepper.
6. Heat oil to 170°C in a deep fryer. Cook arancini, in batches for 5 – 6 minutes, until heated through and cheese melts in the centre, gently rolling the balls for an even golden-brown colour. Drain on paper towel. Serve immediately with a sprinkle of sea salt, parmesan, basil and sauce.