1½cupschicken broth**Use vegetable broth for a vegetarian version
2cloves of garlic, minced
¼cupdry white wine
1tspfresh lemon juice
2tbspparmesan, freshly grated
Sea salt and freshly cracked pepper, to taste
½cupItalian panko crumbs
¼cupparmesan cheese, freshly grated + more for serving
Marinara sauce, warmed, for dippng
Warm the broth in a small saucepan over medium-low heat until steaming; cover with a lid and keep warm.
Heat the olive oil and butter in a large heavy-bottomed pot over medium-high heat. Add the arborio rice and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the wine and cook, stirring occasionally, until the wine is absorbed into the rice, about 3-4 minutes.
Add 1 1/4 cups of warm broth to the risotto and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.
Once done cooking, add the lemon juice, and parmesan cheese, and some of the remaining warm broth if needed, stirring until thickened, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, to taste.
Spread out on a parchment-lined baking sheet and refrigerate for at least 1 hour.
Combine the Italian panko crumbs with the parmesan cheese and mix well.
Scoop a few tablespoons of risotto and form it into balls. Roll the balls in the panko and parmesan mixture until well coated; place on a plate and repeat with the remaining balls. Refrigerate for at least 30 minutes.
Pour oil into a small deep skillet and heat over medium-high heat until a thermometer registers 350 degrees. Gently lower a few of the rice balls into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls.
Serve immediately with warm marinara sauce and a bit of freshly grated parmesan cheese. Enjoy.