To a large straight-sided pan (or a large pot), heat oil then add in shallots, garlic, and rice. Sauté/stir constantly until rice is coated and translucent on the edges and shallots are soft. Add 1/2 cup of wine and cook until pan is nearly dry. Add 1/2 cup of broth, 1/2 cup of water, and remaining wine, stirring continuously. Add 1/2 cup water/1/2 cup broth only after the previous addition has been absorbed. Taste after each round, you may not need all of the liquid. Risotto is done once all the liquid has been absorbed and is creamy and tender. Remove from heat and stir in cheese. Taste and adjust seasoning with salt and pepper. Pour into a bowl, cover with tin foil or wrap and chill overnight. Remove the risotto from the fridge and set up 3 bowls: 1 with flour, 1 with the milk and egg, 1 with the breadcrumbs. Scoop the risotto and roll into balls, as big or small as you’d like. Coat each ball first with flour, shake to remove excess, then the egg/milk mixture, then the breadcrumbs. Heat a large skillet over medium high heat. Add about 2 inches of oil and wait until it is HOT! Once hot add balls to the pan (only add as many that fit comfortably, you have to rotate them). Rotate the balls in the oil until they are golden brown on all sides. Repeat until all of the balls are cooked. Add more oil as needed. Sprinkle the top with parmesan cheese. Serve with a side of marinara and ENJOY 🤩
