Baked Rice Balls
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté shallot. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Remove from heat and let cool. Stir in Parmesan and season with pepper.
Rice should be easy to shape and not too soft. With moistened hands, form small balls. Dip rice balls in whisked egg whites and roll each in breadcrumbs. Fry in hot oil about 4-5 minutes, until golden brown. Drain on paper towels and serve.