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Melt down the butter in a large sauce pan over a medium to high heat.
Add in the onions and sweat down for a good 7-10 minutes until they have softened and just started to colour.
Add in the minced garlic and saute down for another couple of minutes.
Next, add in the rice and toast off, stirring occasionally for a couple of minutes.
Dump in the tomato paste and cook out for a couple of minutes, deglazing the pan with the white wine.
Reduce the wine down until there's barely anything left in the pan.
Add in the @rossogarganoaus passata and some of the stock and cook the risotto in a traditional way, by reducing down and adding the stock bit by bit until the rice absorbs all of the stock and is cooked through.
Stir through the sundried tomatoes, chopped parsley, lemon zest, Parmigiano Reggiano, smoked olive oil, smoked salt and cracked black pepper.
Take the risotto off the heat and cool in the fridge for a couple of hours.
Form the arancini into 65g balls and add a cube of taleggio cheese into the centre of the mix.
Flour, egg and breadcrumb the balls and then deep fry at 180 degrees until they're golden and crispy.