You can use whatever risotto recipe you wish. Or you can make a basic risotto, then add your favorite fillings as you prepare the mixture: peas, ham or prosciutto, you name it.
If your oil is too high and the balls brown quickly on the outside but don’t cook the inside thoroughly (if they brown in under a minute or so), transfer the nicely browned Aranciti to a cookie sheet and bake in the oven at 400 degrees for about 10-12 minutes. This way the outside will remain crispy, and the oven will help to melt the cheese and warm up the rice mixture.
Alternatively (if you want to make the batch ahead of time), fry the balls quickly until browned then place on baking sheet until you are about ready to serve. Then put them in the oven for 12 minutes (until cooked through). That way each Aranchini is perfectly warm and cooked through when you serve them. Believe me, they are best served warm and gooey!