1) Pour in a quart of stock and add one carrot, a few celery stalks, a whole head of garlic chopped in half, and one onion. Roughly chop everything. Then add a pinch of salt, some parsley, and about 20 peppercorns, plus about 2 or three cups of water. Let that simmer for about 30 minutes and then strain it.
2) While the stock simmers you can get some other ingredients ready like you shallots and the citrus zest.
3) Add the butter, olive oil, and shallots into a large pot. Stir on medium-high heat until the shallots are translucent.
4) Add the rice and salt. Stir rice for 3 minutes or so.
5) Add the white wine all at once and stir until it is all absorbed.
6) Ladle in 1/2 Cup of stock at a time into the rice mixture. Stir it until the stock is all absorbed (about 3 minutes), then add another 1/2 Cup of stock. Repeat this until the rice is nice and creamy. This whole process should take 30 minutes.
7) Stir in the fennel seed and all of the citrus zest.
8) Spread the risotto on a sheet pan and stick it in the fridge. Test for salt! It will cool down in about thirty minutes.
9) Whisking together the eggs and milk and putting the breadcrumbs in a bowl.
10) Cube up the cheese.
11) Once the risotto is cooled, take a big Tablespoon of risotto and place a piece of cheese right in the center. Form a ball and dip it in the egg mixture followed by the breadcrumbs.
12) Line up all the arancine on a sheet pan!
13) Refrigerate for another 30 minutes (and have a mojito).
14) Heat up the oil at about 350 and drop them in five or six at a time depending on the size of the pan. They should take about 5 minutes to fry up and be golden brown delicious.
15) Drain on a paper towel and let them cool for a few minutes before devouring them.