Cajun Crawfish Arancini

To begin, in a saucepan, bring the chicken stock to a simmer. Cover and set aside to keep hot. In a heavy Dutch oven, melt the butter over medium-high heat. Add the chopped onion and sauté until transparent, about 5 minutes. Add rice and cook, stirring constantly, until the rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring until absorbed. While continually stirring, begin adding the stock in ½ cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Remove from the heat and add the grated parmesan cheese, heavy cream, herbs, and Cajun seasoning. Stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled. When ready to make the arancini, remove the chilled risotto from the refrigerator and stir in one of the eggs and the mozzarella cheese. Using your hands, divide the risotto into approximately 10 rough ball shapes, about ¼ cup per ball. Press a hole into the center of each risotto ball and stuff with 2 to 4 crawfish tails, depending on their size. Press the opening closed and roll the ball between your hands until it is smooth. In a Dutch oven or deep-fryer, heat 4 inches of oil until a deep-fry thermometer reads 375°F. Prepare the shrimp fry mix per the instructions on the package. One by one, roll each risotto ball in the wet, then the dry batter element, so that each ball is completely coated. Transfer to a plate or baking sheet until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning during cooking so that they are evenly browned, about 5 minutes. Transfer to paper-lined plates to drain briefly, then serve immediately. Serve with the additional parmesan cheese and Louisiana Fish Fry Remoulade Sauce.