This is a fried ball of risotto, it's a popular Sicilian street food. Serve this with a marinara dipping sauce!

Ingredients

Flour	1/2 Cup
Salt	1/2 tsp + 1/2 tsp
Pepper	Up to you
Eggs	2 large + 1 large
Panko	2 Cups
Butter	2 Tbsp
Garlic (minced)	2 cloves
Onion (yellow, minced)	1 small
Arborio Rice (dry)	1 1/2 Cups
White Wine	1/2 Cup
Chicken Broth	3 1/2 Cups
Milk	1 Cup
Cheddar Cheese (mild/medium, shredded)	1 Cup
Mozzarella Cheese (shredded)	3/4 Cup
Fresh Parsley (chopped)	2 1/2 Tbsp
Vegetable Oil	Enough to fry

Directions

Preheat the oven to 350°.
Heat an oven-safe skillet on medium heat and melt the butter. Sauté the onion and garlic for about 5 minutes.
Add the arborio rice and cook until the grains lose some opacity/become clearer.
Add the wine, increase the heat to medium-high, and cook until the wine has been entirely absorbed by the rice.
Add the chicken broth and milk, stir it, bring it to a simmer, cover it, and put it in the oven for ~35 minutes. Until all the broth/milk is entirely absorbed by the rice. Remove from the oven and cool.
Add the cheeses, 1 of the eggs, the parsley, 1/2 tsp salt, and pepper. Mix that up entirely.
Put the mixture in the fridge, covered, for a few hours or even overnight.

Set up a standard 3-step breading process. Mix the flour, salt, and pepper, put that in plate/bowl #1. Beat the eggs and put them in plate/bowl #2. Put the panko in plate/bowl #3.
Take the rice filling out of the fridge. Grab about a golf ball sized (if not smaller) ball of the mixture, and pack it tight.

✦

You can put a little cube of cheese in the center of the ball at this step. However, it could end up being a molten lava hazard. It's worth exploring the options though! It's common to see fillings like prosciutto and béchamel sauce, ragù sauce and peas, or mozzarella/caciocavallo/parmesan.
Use the breading process on the ball. Roll it in plate #1 flour to coat, dip in plate #2 eggs to coat, then roll it firmly through the panko to make a thick/tight coat.
Do the same for the remainder of the mixture, it should make about 20-25 balls. Set the balls aside.
Heat an inch deep of oil in a saucepan or dutch oven over medium-high heat.
When the oil is hot enough to fry, use a spoon to put a few of the breaded balls into the oil. Turn the balls periodically as they fry to evenly cook all the sides until golden brown. Remove the balls and put them on paper towels to drain.

✦

With the frying, it can be useful to use a candy thermometer to monitor the temperature of the oil. You can also toss in a little piece of the rice filling or a piece of panko to test when the oil gets hot enough.
Fry the remainder of the balls in batches, enjoy!