Trim and dice <quantity>1</quantity> small onion

Pick the leaves from <quantity>1<unit>stalk</unit></quantity> of basil and finely chop them

Cut <quantity>4</quantity> sun-dried tomatoes into medium cubes

Drizzle extra virgin olive oil into a medium pan over medium heat and add the diced onion. Stir until translucent

Add <quantity>1<unit>cup</unit></quantity> of arborio rice and stir to combine

Add <quantity>½<unit>cup</unit></quantity> of white wine and stir until it evaporates

Add <quantity>1<unit>cup</unit></quantity> of vegetable stock and cook the rice, stirring constantly, until most of the liquid has evaporated

Add the rest of the vegetable stock, little by little, until the rice is cooked but still firm to the bite

Add the sun-dried tomato and the chopped basil. Stir to combine

Reduce the heat to low, add <quantity>2<unit>tbsp</unit></quantity> of butter, stirring until it's melted. Add <quantity>½<unit>cup</unit></quantity> of grated parmesan cheese and stir tom combine

Add salt and black pepper to taste. The sun-dried tomato risotto is ready. Transfer it to a plate and let it cool down

Dice <quantity>½<unit>cup</unit></quantity> of mozzarella cheese

Wrap a cube of mozzarella in a portion of risotto, shaping it into a ball

Whisk <quantity>2</quantity> eggs in a recipient

Add <quantity>½<unit>cup</unit></quantity> of all-purpose flour to a plate. Roll the risotto balls in the flour to coat

Dip the balls into the egg until completely coated. Drain and transfer to a plate with <quantity>½<unit>cup</unit></quantity> of panko

Add <quantity>½<unit>cup</unit></quantity> of panko over the balls and coat well

Pour about <quantity>2<unit>cm</unit></quantity> of oil into a small pot and heat over medium heat

Fry the risotto balls until evenly golden brown and transfer to a plate lined with a paper towel to drain. The arancini are ready

Pair with your favorite sauce and enjoy!