1-First, start with the baked risotto base. Preheat your oven to 180°C/350°F and mix 2 tbsp butter, 2 minced garlic cloves, and 1 finely diced small onion in a baking dish. Add 1 ½ cups arborio rice, ½ cup white wine (or substitute), 3 ½ cups chicken broth, and 1 cup milk. Bake for 30 40 minutes until the liquid absorbs, then let it cool completely.

2-Once cooled, move to the rice mixture stage. Stir in 1 egg, 1 cup grated cheddar cheese, ¾ cup grated mozzarella cheese, 2 ½ tbsp chopped fresh parsley, ½ tsp salt, and black pepper to taste. Mix well and refrigerate for at least 3 hours to firm up this step is crucial so your balls hold their shape without falling apart.

3-Now, form the balls. Scoop the mixture into golf ball-sized portions and roll them gently. For the coating, set up three stations: first, mix ½ cup plain flour with ½ tsp salt and black pepper; second, have 2 lightly beaten eggs ready; and third, use 2 cups panko breadcrumbs. Roll each ball in flour, then egg, then breadcrumbs.

4-Heat your cooking oil in a pan to about 350°F and fry the balls in batches until they’re golden and crispy, roughly 3-4 minutes. If you prefer a lighter option, bake them at 400°F for 20 minutes instead. Once done, drain on paper towels and serve warm it’s that melty inside and crunchy outside goodness we all love!