Gently heat two tablespoons of neutral oil over low heat and sauté one minced garlic clove until fragrant, about 1 minute. In a blender, combine the sautéed garlic, two egg yolks, and the juice of half a lemon, then blend until smooth. Gradually drizzle in a half cup of reserved oil while blending until emulsified. Mix in finely chopped Calabrian chili peppers and refrigerate until ready to serve.

Heat four cups of chicken or vegetable stock in a saucepan over low heat. In a separate skillet, melt a couple of tablespoons of butter over medium heat and sauté one chopped onion and a minced garlic clove until translucent, about 3-4 minutes. Stir in one cup of Arborio rice, toasting for about 2 minutes until slightly golden, then slowly add the heated stock, stirring frequently until absorbed. Mix in Parmesan, basil, and lemon zest before spreading on a sheet pan to cool for at least 1 hour.

Once risotto is cool, use an ice cream scoop to portion out and flatten in your palm. Place mozzarella in the center, fold risotto around it, and roll into a ball. Dredge each ball in flour, dip in beaten eggs, then roll in breadcrumbs.

Heat about two inches of oil to 350°F (175°C). Lower coated arancini into hot oil in batches, frying for approximately 4-5 minutes until golden brown, turning occasionally. Use a slotted spoon to transfer to a paper towel-lined plate and sprinkle lightly with salt.

Arrange fried arancini on a serving platter accompanied by the aioli for dipping. Best enjoyed fresh and warm.