Method
Build a hot grill and oil the grates well.
Season the arancini with olive oil and let it come up toward room temperature.
Grill over direct heat, turning once, until nicely charred and cooked to your liking.
Brush with garlic cloves in the last minutes so it glazes without burning.
Rest a few minutes, then finish with Parmigiano-Reggiano and a squeeze of acidity.
