Step 1

In a large skillet over medium heat, melt butter and oil.

Step 2

Add diced onion to the skillet and cook, stirring frequently, until onions are soft and translucent and beginning to caramelize (about 15 minutes). Add garlic to the pan and saute 1-2 minutes longer.

Step 3

Pour white wine into the skillet and bring to a simmer. Simmer until liquid is reduced by half (about 5 minutes).

Step 4

Add rice and fresh herbs to the pan and stir to combine.

Step 5

Stir in 2 cups of the chicken broth and bring mixture to a simmer. Cook, stirring frequently until all of the liquid has been absorbed by the rice. Add the remaining broth, a single ladle full at a time, stirring and allowing the liquid to be absorbed into the rice before adding the next ladle of broth. Continue cooking, stirring, and adding broth until the rice is soft and cooked completely, and all of the liquid has been absorbed (about 30 minutes).

Step 6

Remove rice from the heat and stir in parmesan cheese until melted and evenly distributed. Season to taste with salt and pepper.

Step 7

Spread the rice mixture into a pan to cool (cool for an hour or two or even refrigerate overnight).

Step 8

Use a large spoon or a cookie dough scoop to scoop the rice into a ball about the size of a golf ball. Flatten the rice into a pancake or open bowl shape. Place a chunk of mozzarella cheese in the center of the rice and wrap the rice up around the mozzarella chunk. Roll the rice into a smooth ball.

Step 9

Begin heating the cooking oil in a heavy stockpot or Dutch oven. Make sure the oil is several inches deep. Heat the oil to precisely 375°F (this will take 15 minutes or so).

Step 10

Prepare your dredging station. Set up three shallow bowls - one with the flour, one with the eggs, and one with the breadcrumbs.

Step 11

Dip each rice ball in the flour, then into the eggs, and then into the breadcrumbs. Coat all of the rice balls on all sides. Roll them around until they are golden brown (about 1 minute total).

Step 12

Lift the fried rice balls from the oil with a slotted spoon and place on paper towels to soak up any excess oil.

Step 13

Garnish with a bit of parmesan cheese and freshly chopped herbs.

Step 14

Serve hot with marinara or your favorite dipping sauce.