Baked Risotto:

2 tbsp butter

2 garlic cloves, minced

1 small onion, finely diced

1 1/2 cups arborio rice

1/2 cup white wine (or broth/water)

3 1/2 cups chicken broth

1 cup milk

Rice Mixture:

1 egg

1 cup grated cheddar cheese

3/4 cup grated mozzarella cheese

2 1/2 tbsp chopped fresh parsley (or 1 1/2 tbsp dried)

1/2 tsp salt

Pepper, to taste

Coating:

1/2 cup plain flour

1/2 tsp salt

Black pepper

2 eggs, lightly beaten

2 cups panko breadcrumbs

Vegetable oil, for frying

Optional: Marinara sauce, for dipping

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Preheat oven to 350°F (180°C). In a skillet, melt butter and sauté garlic and onion until softened. Stir in arborio rice and cook until translucent. Add wine and reduce. Add broth and milk, bring to a simmer, cover, and bake 30–40 minutes until rice is tender and liquid absorbed.
Cool risotto, then mix in egg, cheddar, mozzarella, parsley, salt, and pepper. Refrigerate at least 3 hours or overnight until firm.
Scoop 2 1/2 tbsp of mixture and roll into balls.
Coat balls in flour, dip in beaten egg, and roll in panko breadcrumbs.
Heat 1 inch of oil in a saucepan. Fry arancini in batches, turning until golden brown. Drain on paper towels.
Serve warm with marinara sauce, if desired.