In a shallow pan, turn on high heat and add in the following: 2 oz chopped onion, 2 tsp fresh thyme, 1 tsp minced garlic, and 1 tsp butter. Stir ingredients around until the butter is completely melted.

Add in the 3/4 cup arborio rice.

Continue to pour 1 tbsp white wine and 2 cups chicken broth into the mixture, reduce the heat to medium, let it simmer until the chicken broth is fully absorbed and the rice is cooked to al dente (we'd say roughly 80% done).

The two steps above should take you 20 minutes in total. Next, add 1/4 cup heavy cream, 1 tsp ground black pepper, and 1/4 tsp salt to the pan. Stir quickly.

Add all 0.5 oz grated parmesan in, give it a few last stirs and turn the heat off. Allow the rice to cool down a bit before making rice balls.

For each ball, get about 2 tbsp cooked rice and use your palm to roll it into a ball. Press to flatten the rice ball, and put a mozzarella cube right in the center.

Finally, roll up to enclose the cheese within the rice. Repeat with the remaining rice and mozzarella. Make sure that each ball is made the same size.

Beat 2 eggs in a small bowl. On two separate plates, prepare 1 cup flour and 8 oz breadcrumbs. Coat each ball successively with flour.

then beaten eggs.

and then breadcrumbs.

Place the coated rice balls on a large plate, cover, and put in the freezer for 15 minutes.

Heat 1 cup of olive oil over low-medium heat in a large saucepan until there are tiny steam bubbles on the surface. Fry the balls until they turn golden on all sides, be careful not to overcrowd the pan.

Scoop the balls out onto a paper towel to drain. Sprinkle with 1/2 tbsp parsley and serve immediately while they’re still hot.