In a large pan, heat the butter and garlic-infused oil.
Add the risotto rice and stir well. Pour in the white wine and simmer gently.
Gradually add the chicken stock, one ladle at a time, while stirring the risotto rice. As each ladle is absorbed by the rice, add another. This can take about 20 minutes until the rice is cooked!
Once the rice begins to expand, add the finely chopped cherry tomatoes.
Add the basil and parmesan once the risotto is cooked and remove it from the heat.
Spread out the risotto rice in a large metal tray to cool it down quickly.
Once cool, shape the mixture into small balls. Create an indentation and stuff with mozzarella (so that this melts in the middle) and remould into a ball.
Heat the 22cm pan filled halfway with oil.
Dip the arancini ball into egg, then flour and finally breadcrumbs before adding carefully to the hot oil.
Cook for 4 minutes turning occasionally, before placing on kitchen towel to dry up any excess oil.
Serve with a side salad or tomato based dip.