Preheat the oven to 350 degrees F. Spread the nuts out on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool and chop.
Mix the risotto, toasted almonds, parsley and egg in a large bowl until well combined. Wrap about 2 tablespoons of the mixture around each cube of cheese, making 12 balls. Roll in the panko to coat, then freeze until just firm, about 10 minutes.
Heat about 1/2-inch oil in a large deep skillet over medium heat until it reaches 350 degrees F with a deep-fry thermometer (or when a few pieces of rice bubble rapidly in the oil). Fry the rice balls in batches, turning occasionally, until cooked through and golden brown on all sides, about 6 minutes. Use a slotted spoon to transfer the balls to a paper-towel-lined plate. Serve warm with marinara for dipping.
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