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PdfPlace tomato soup base in a saucepan over medium heat. Stir in chicken stock and heavy cream. Simmer for 10 to 15 minutes, until heated through.
Roll leftover spicy prawn risotto into 6 tightly packed balls. Set aside.
In a shallow bowl, add flour and a pinch of salt and mix well. In another shallow bowl, whisk egg. In the final shallow bowl, add panko breadcrumbs and a pinch of salt and mix well.
Roll each risotto ball in the flour mixture until fully coated. Then, coat it with the egg mixture and the breadcrumb mixture, making sure all sides are coated.
In a large cast-iron skillet on medium-high heat, add enough neutral oil to cover the bottom of the pan (¼-inch up the side of the pan is preferred). Once the oil is 350ºF to 375ºF, gently add risotto balls.
Cook, flipping every 1 to 2 minutes, until all sides of the risotto balls are golden brown and crispy.
Transfer the fried risotto balls to a paper towel-lined plate and season with salt.
Gently spoon the tomato soup into serving bowls. Top with three arancini, followed by Parmigiano Reggiano, olive oil, chives, and flaky salt. Garnish the soup with a couple of drops of heavy cream.