Directions

1. In a small/medium pan heat stock on low medium heat.
2. In a medium saucepan heat oil and sauté garlic and onion.
3. Add rice and let rice toast with onion mixture for about 3 minutes, making sure to fully
   coat rice with oil.
4. Deglaze the pan with white wine and let wine soak in. Ladle ½ cup warmed stock and
   bring to a simmer, stirring until the liquid is absorbed. Continue this process until stock is
   gone or rice is cooked al dente.
5. Remove from heat and add grated cheese and stir to combine.
6. Spread rice on a parchment lined baking sheet and let cool in the fridge for at least an
   hour.
7. On another lined parchment sheet divide rice into 12 balls (about 2 ½ tbsp.).
8. Using your finger make a hole in each rice ball and add a cheese cube and pinch the hole
   shut and roll into a perfect ball.
9. Repeat this process with all the balls.
10. Preheat oil to 350 ° F. Prepare the breading station by transferring flour, eggs and panko
    crumbs into their own shallow bowls. Beating the eggs lightly for easy dipping.
11. Dredge each ball in flour then egg and lastly panko. Repeat this process with all the rice
    balls.
12. Fry each ball in oil for 4-6 minutes or until deeply golden brown, carefully remove from
    oil and place on paper towels to drain excess oil.
13. Serve immediately with your favourite dipping sauce like marinara!