• Bring chicken stock to a simmer in a sauce pot.
• Turn off heat and cover with a lid.
• Cook large white onion in 4 Tbsp whole butter for 10 minutes on medium heat.
• Add black garlic cloves, short grained rice, kosher salt, red pepper flakes, dried oregano, and dry vermouth and stir to combine.
• Ladle in one cup of chicken stock at first, stirring the rice after you add the stock until the first cup of stock has been absorbed by the rice.
• Add another cup of stock, and again stir until the liquid is absorbed by the rice.
• Repeat this process for roughly 15 minutes, adding more chicken stock until the rice is tender and pleasant to eat, and no excess liquid remains.
• When the rice is fully cooked, stir in the heavy cream, lemon zest, lemon juice, shredded parmesan cheese, shredded cheddar cheese, crumbled goat cheese, and finely sliced chives.
• Mix fully to incorporate all the ingredients.
• Taste and adjust flavor with salt and freshly-ground black pepper.
• When the flavor is to your liking, gently use your hands to roll the mixture into evenly-sized balls, bigger than a marble but smaller than a golf ball.
• Place rolled balls onto a sheet tray lined with parchment paper.

Set up a station to perform the standard breading procedure:

• Prepare a shallow container with a cup of flour, another shallow container with the whisked eggs, and a final container with the fine panko breadcrumbs.
• Set up another sheet tray with parchment paper to serve as the landing pad for your breaded arancini.
• Carefully dredge the exterior of the arancini in flour, then toss in the egg mixture, and then roll the product in the panko breadcrumbs.
• Place breaded arancini on the sheet tray with parchment.
• Bring oil to 350F in a pot suitable for frying.
• Fry arancini until golden brown.
• Drain on paper towels and serve hot, dipped in a spicy garlic aioli.