Italian Rice Balls

• Heat a medium sized saucepan over medium heat. Add olive oil to pan, then diced shallot. Cook for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Season with salt and pepper.
  
• Then add the rice to pan with the shallot and garlic mixture. Mix and cook for 1 minute to slightly toast the rice. Preheat small pot with vegetable stock over low-medium heat.
  
• Then add 1/4 cup (or a ladle-full) of vegetable stock at a time to rice. Mix until absorbed fully, then repeat until all of the stock is gone. Continue until the rice is soft and no longer crunchy. Let the risotto cool and then place in the fridge to chill for 30 minutes at least.
  
• Then form a 2 tbsp round ball of chilled risotto, make an indent with your finger, and add your mozzarella cheese to the middle. Then roll the risotto ball in your hands until the mozzarella cheese and covered.
  
• Preheat your canola frying oil to 350 degrees Fahrenheit (use a thermometer). While the oil is preheating, bread your risotto balls. Place flour in one bowl, olive oil in another bowl, and then panko bread crumbs in a third bowl as your breading station.
  
• Roll each risotto ball into flour first, then olive oil, and then panko bread crumbs until completely covered.
  
• Fry for 2 minutes or until golden brown. Then place on cooling rack to drain the excess oil and season with salt. Enjoy warm with your favorite dipping sauce!