Arancini: Divide the risotto into 10 balls, 2 TBSP each.
Keeping your hands moistened roll the risotto around each cheese cube and form a ball.
Roll each ball in flour, then in egg, then in the breadcrumbs. Store in refrigerator until ready to fry.
Put the oil into a small sauce pot over medium-high heat until simmering. Add 3 to 4 balls at a time. The oil will cover them halfway. Fry until golden brown and then turn with tongs or a slotted spoon. Once evenly golden brown remove from the oil and place on paper towels to drain. Repeat with the remaining balls moderating the heat as you go.
Arrabiata Sauce: In a small non stick skillet or sauce pan saute the onions, garlic, and red pepper flakes until aromatic and just beginning to brown. Be sure not to burn. Add the tomato sauce and paste and stir together. Cook until heated thoroughly and thickened slightly. Just 3-5 minutes will do. Add the basil. Set aside.
Risotto: Bring the broth to a boil and as set aside off the heat. In a small sauce pan heat the oil over medium high and saute the onion and garlic. Add the rice and cook for 1 minute. Add the wine and cook until it absorbs into the rice. Lower the heat to low and add 1/2 cup of the broth to the rice and stir until it is absorbed. Add another 1/2 cup broth, stirring until it absorbed. Continue until all the broth has been absorbed. Turn off the heat. Stir in the Parmesan. Spread the risotto on a baking sheet and cool in refrigerator for 1 hour.
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