In a saucepan, soften the fennel, onion and garlic in the oil. Season with salt and pepper. Add the rice and cook for 1 minute, stirring, to coat the rice with the oil. Deglaze with the Pastis liqueur and cook over medium heat, stirring frequently until the liquid is completely absorbed.
Add one ladle of broth at a time. Bring to a boil and simmer, stirring frequently until the liquid is completely absorbed before adding broth.
After about 20-25 minutes of cooking and stirring, the rice should be tender. Add half of the cheese and stir until melted. Adjust the seasoning. Spread the risotto on a baking sheet. Cover with plastic wrap. Cool and refrigerate for about 2 hours or until completely chilled.
Preheat the oil in the deep fryer to 190°C (375°F). Line a baking sheet with paper towels.
Place the flour in a deep plate, the egg and water in a second plate and the breadcrumbs and remaining cheese in a third.
With a spoon, scrape about 15 ml (1 tbsp) of risotto for each arancini and shape into a ball with your hands. Flour and dip in the egg mixture, drain well, then coat in the breadcrumb mixture.
Fry in the oil, about 8 balls at a time, until golden brown, about 2 minutes. Drain on the baking sheet.
On a serving platter, place each arancini on about 2.5 ml (1/2 teaspoon) of mayonnaise and insert a toothpick.
In a bowl, blend the ingredients. Season with salt and pepper.
Can be prepared the day before. Reheat in oven at the last moment.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.