Freezing Arancini - Before or after

Hi all!

I made risotto PURELY with the intention of making arancini. Event got canceled so I have all this risotto..

In terms of freezing arancini, what makes the most sense?

1. Shaping, breading, frying and freezing when cooled?

2. Shaping, breading, freezing?

3. Shaping, freezing, then breading and frying?

To note: Am just stuffing with mozarella, and the arancini would be around 1 inch or a bit smaller.

What is the best method of preparing ahead of time?