For the baked risotto:

2 tablespoons butter

2 garlic cloves, minced

1 small onion, finely diced

1½ cups arborio rice

½ cup white wine (or chicken broth or water)

3½ cups chicken broth

1 cup milk

For the rice mixture:

1 egg

1 cup grated cheddar cheese

¾ cup grated mozzarella cheese

2½ tablespoons fresh parsley, finely chopped (or 1½ tablespoons dried)

½ teaspoon salt

Pepper, to taste

For coating:

½ cup plain flour

½ teaspoon salt

Pepper, to taste

2 eggs, lightly beaten

2 cups panko breadcrumbs

Vegetable oil, for frying

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Make the risotto: Preheat oven to 350°F (180°C). Melt butter in a skillet, sauté garlic and onion until soft. Stir in rice until translucent. Add wine and cook until absorbed. Stir in broth and milk, bring to simmer, then cover and bake 30–40 minutes until tender.
Prepare rice mixture: Let rice cool slightly, then mix with egg, cheeses, parsley, salt, and pepper. Chill for at least 3 hours or overnight until firm.
Form balls: Scoop about 2½ tablespoons of chilled mixture, roll into balls.
Coat: Set up three bowls: flour with salt and pepper, beaten eggs, and breadcrumbs. Roll balls in flour, dip in egg, then coat in breadcrumbs.
Fry: Heat 1 inch oil in saucepan over medium-high heat. Fry arancini in batches, turning until golden brown. Drain on paper towels.
Optional: Serve warm with marinara sauce and extra parsley.