Risotto Cheese 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 garlic gently. Add rice and sauté briefly until the rice grains are translucent and have absorbed all the oil. 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.

Stir in 2 teaspoons butter, then remove from the heat, stir in the Parmesan and season with salt and pepper. Let rice rest for about 20 minutes until it has cooled somewhat, then stir in whole egg.

Drain the mozzarella and cut into small cubes. Using a small portion of rice, roll into a ball, then press flat. Place a cube of mozzarella in the middle and surround with rice. Again roll into a ball. Dip rice balls in whisked egg whites, then roll in seasoned breadcrumbs (mixed with parsley).