- 2 tbsp butter
- 2 garlic cloves, minced
- 1 small onion, finely diced (white, yellow, brown)
- 1½ cups risotto rice (arborio)
- ½ cup white wine (or substitute with broth/stock or water)
- 3½ cups chicken broth/stock
- 1 cup milk
- 1 egg
- 1 cup grated cheddar cheese
- ¾ cup grated mozzarella cheese
- 2½ tbsp finely chopped fresh parsley, or 1½ tbsp dried parsley (Note 1)
- ½ tsp salt
- ½ cup plain flour
- ½ tsp salt
- Black pepper
- 2 eggs
- 2 cups panko breadcrumbs
- Cooking oil (I used vegetable oil)
- Preheat oven to 180C/350F.
- Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
- Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
- Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
- Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.
- Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
- Measure out a level (packed) ice cream scoop of rice mixture (about 2½ tbsp) and roll into a ball. (Note 2)
- Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.
- In a medium saucepan, pour in 1″/2.5cm depth of oil and heat over medium high heat.
- Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
- Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
- Repeat with remaining balls.
- Serve with Marinara Sauce (optional) (Note 4) sprinkled with finely chopped fresh parsley if desired.