For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Salt Kitchen & Fine Foods