Heat 4 cups of chicken or vegetable stock over low heat in a medium saucepan. In a separate large skillet, melt 2 tablespoons of butter over medium heat and sauté 1 chopped onion until softened, about 5 minutes. Add 2 minced garlic cloves and toast for another minute. Stir in 1 cup of Arborio rice, letting it slightly toast. Gradually add the warm stock, one ladleful at a time, stirring until absorbed. When al dente, mix in ¼ cup of tomato paste, 2 tablespoons of butter, ½ cup of parmesan cheese, fresh basil, and lemon zest. Chill the risotto on a baking sheet for at least 1 hour.

Once chilled, scoop portions (about 2 tablespoons each), flatten into disks, place a small piece of mozzarella in the center, and roll into tight balls.

Prepare your breading station: place 1 cup of flour in one shallow dish, 2 beaten eggs in another, and 1 cup of breadcrumbs in a third. Dip each arancini in flour, coat in egg, and roll in breadcrumbs.

Heat about 2 inches of neutral oil in a large skillet or pot to 350°F. Fry arancini in batches for about 5 minutes until golden brown, turning occasionally. Drain on paper towels and season with salt while hot.

In a small saucepan, heat 2 tablespoons of neutral oil over low heat, add 2 minced garlic cloves, and cook until fragrant, about 2 minutes. Cool the garlic oil. In a blender, combine the garlic oil, 2 egg yolks, juice of 1 lemon, and 1 tablespoon of chopped Calabrian chili peppers. Blend until smooth and refrigerate for at least 30 minutes.

Serve the arancini on a platter with a bowl of Calabrian chili aioli.