1-First, sauté the onion and garlic in olive oil over medium heat for about 5 minutes until they soften and release their fragrance. This base sets the flavor for the whole dish, so don’t rush it. Next, add the Arborio rice and toast it for about 1 minute until it looks semi-translucent, which helps it absorb flavors better.

2-Then, stir in the salt, black pepper, parsley, chicken broth, tomato paste, and butter, bringing everything to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the rice is tender and the broth is fully absorbed. After turning off the heat, mix in the grated parmesan cheese and spread the risotto on a baking sheet to cool for 10 minutes this step makes shaping easier.

3-Once cooled, form the risotto into 18 one-inch balls, stuffing each with a cube of mozzarella and pressing the rice around to seal. Set up a breading station with the seasoned flour, whisked eggs, and panko breadcrumbs, then dredge each ball in that order for a perfect coating. Heat the oil to 350°F (175°C) and fry the balls in batches for 3-4 minutes until golden brown, then drain on paper towels to remove excess oil.

4-This method not only creates that signature crunch but also keeps the inside creamy and delicious. If you’re new to frying, remember to use tongs for safety and maintain the oil temperature to avoid sogginess. For a healthier twist, consider baking at 375°F for 20-25 minutes or air frying at the same temperature for 12-15 minutes, turning occasionally and drizzling with olive oil beforehand.