Spicy Arancini recipe

Ingredients:

4 cups chicken or vegetable stock
½ cup white wine
2 tbsp olive oil
2 tbsp Tabasco red pepper sauce
1 medium white onion, finely chopped
2 garlic cloves, crushed
1 ½ cups Arborio (short-grain Italian) rice
½ red bell pepper, finely chopped
½ cup grated Parmesan cheese
3 eggs
2 cups milk
1 cup flour
½ cup mozzarella pearls, diced into 1/2 inch
Oil for frying

Instructions:
Heat the stock in a saucepan and keep it hot for use.
Meanwhile, heat the oil in a large saucepan. Add the onion and bell pepper, and cook, stirring occasionally, for 5 minutes. Add the crushed garlic and Arborio rice to the onion mixture. Cook, stirring, until the rice grains appear slightly glassy.
Pour in the white wine and stir constantly with a wooden spoon until the liquid is completely absorbed. Add a ladleful of the hot stock to the rice mixture and allow the liquid to absorb. Continue adding stock, one ladleful at a time, stirring constantly until the rice is tender yet firm to the bite and the risotto is creamy.
Stir in the grated Parmesan cheese and Tabasco red pepper sauce. Set aside for 2 hours to cool.
Place breadcrumbs on a large plate. Put flour in a bowl. Whisk the eggs with milk in a separate bowl.
Shape the risotto mixture into 2 oz. sized balls using wet hands. Press your thumbs into the center of each ball to make an indent. Place a piece of mozzarella in the indent, then mold the risotto mixture around the mozzarella to enclose it. Repeat with the remaining risotto mixture and mozzarella to make 20 or more balls.
Roll the risotto balls in flour, shake off any excess, dip them in the egg-milk mixture, and then coat them with breadcrumbs by pressing gently. Place the coated arancini on a large plate and refrigerate for 30 minutes to chill.

Heat oil to 375°F (190°C) and fry the arancini until golden.
Serve hot