Method

• 1.
  For the risotto, heat the oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, for 3-4 minutes until softened. Add rice and stir until well coated in oil. Add wine or water and stir for 1 minute until absorbed. Pour in half the tomatoes. Cook, stirring frequently, for 3-4 minutes until most juices have been absorbed. Repeat with remaining tomatoes.
• 2.
  Add basil leaves and stalks and 1/2 cup (125ml) stock. Cook, stirring occasionally, until most liquid has been absorbed by the rice. Keep adding stock, 1/2 cup (125ml) at time, repeating this process until risotto is cooked (this should take 15-20 minutes). The rice should be tender but still have some bite, and the mixture should be creamy. Discard basil stalks. Stir in Parmigiano and butter, then season to taste. Transfer to a baking tray lined with baking paper, spreading the rice into an even layer. Set aside to cool for at least 20 minutes. Cover tightly in plastic wrap and refrigerate until chilled (at least 1 hour, or up to 2 days).
• 3.
  To make the arancini, line a baking tray with baking paper. With lightly oiled hands, flatten a generous 2 tbs measure of risotto in your hand. Press a Fontina cube into the centre and shape into a ball. Place on prepared tray. Repeat with remaining risotto and Fontina to make 16 balls. Refrigerate for 1 hour to set.
• 4.
  Fill a medium saucepan three-quarters full with vegetable oil and heat over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Place flour, eggs and breadcrumbs in 3 separate bowls. Pass each ball through flour, shaking off excess, then egg, then breadcrumbs, until fully coated. Transfer to a clean baking tray lined with baking paper.
• 5.
  Fry arancini, in batches, for 5 minutes, or until golden and crisp on the outside. Remove with a slotted spoon, drain on paper towel and season to taste.
• 6.
  Serve immediately with aioli alongside, for dipping.