1 cup Arborio rice
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1/2 cup dry white wine
2 1/2 cups boiling chicken stock
1 cup of grated cheese romano or parmesan
4 eggs
1 cup Italian breadcrumbs
1 bunch parsley, chopped finely
1 bunch basil leaves, chopped finely
black pepper and salt
1 cup meat/pizza sauce or roasted tomato sauce
vegetable oil for frying
1/2 cup flour

1) If baking, preheat oven to 425F.

2) Cook rice. Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more. Cook until the rice is just tender and the risotto is creamy, about 20 minutes.

3) Add cooked rice to a large bowl. Add 2 eggs, 1/2 of the cheese, parsley, basil, black pepper and a little salt. Mix well.

4) Take rice mixture in your hands, lay it flat on your hand, make an indentation in the center, add the sauce, cheese, and add more rice on top to form a round ball.

5) Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Using a fork, lightly beat the eggs. Dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated. Lay on a baking sheet.

6) Refrigerate pan of rice balls for at least 30 minutes.

7) When read to bake, drizzle 2 tablespoons of olive oil over rice balls. Bake in the preheated oven for 20 to 25 minutes, or until golden brown.

8) If you are frying, heat oil and fry rice balls until a golden brown. Remove and put on paper towel. Serve after cooling for 10 minutes.

9) Serve with warm marinara sauce.