Arancini (Cheesy Italian Rice Balls)

To make the arancini and mozzarella perfectly cooked, dip the rice ball in flour and shake off any excess. Dip the floured ball into the egg to drain off the excess. Finally, completely roll in breadcrumbs. We repeat.
Put the cooked rice, chicken stock, and 1/2 tsp salt in a medium saucepan and bring to a boil over medium heat. Simmer until thickened, 5-6 minutes. Add the parmesan cheese. Remove from heat and allow to cool. Cut the mozzarella into 1/2-inch-thick cubes (you'll have some left over).Roll the cooled rice into balls the size of golf balls. Press a piece of mozzarella into the middle of each ball, making sure that the cheese is completely covered. Refrigerate for at least 30 minutes or overnight.Place on 3 plates or shallow bowls. Break the eggs into one and beat lightly with a fork. In another bowl, combine the flour with the remaining 1/2 tsp salt and pepper, and in a third bowl, add the panko.In a 4-quart saucepan, add enough oil for 2 servings. put in the form of the top. Insert a deep-frying thermometer and preheat the oil to 340 degrees over medium-high heat. Dip the rice ball in the flour and shake off any excess. Dip the floured ball into the egg to drain off the excess. Finally, completely roll in breadcrumbs. Repeat with the remaining balls.Deep-fry the rice balls in batches until they are browned on all sides, 2-3 minutes, returning the temperature to 340 °between servings. Use a slotted spoon to transfer to paper towels to drain. Add salt to taste and serve immediately, garnished with lemon wedges.