• Heat olive oil in a large saucepan over medium-high heat and sauté onion until translucent.
• Add rice and cook, stirring, until toasted and glassy-looking but not browned.
• Stir in 2 cups of broth and bring to a simmer. Stir constantly until broth is absorbed, then add the rest of the broth and water one cup at a time. Continue until rice is al dente and creamy, 20-25 minutes.
• Remove from heat and stir in eggs and parmesan.
• Spread the risotto across a baking sheet and refrigerate to at least room temperature. While the risotto is cooling, make your filling.
• Preheat the oven to 375°.
• Scoop about 2 tablespoons of risotto into the palm of your hand. Press into a flat disk and place the filling in the center. If you’re using meat or mushroom filling, press a cube of mozzarella into the center as well.
• Fold the edges of the risotto together to seal the filling inside, then gently roll it between your palms to form a ball.
• Coat the ball in flour and shake off any excess. Dip in beaten eggs, then roll it in breadcrumbs and place on a baking sheet.
• Repeat for the rest of the risotto mixture. Spray the tops with olive oil to coat.
• Bake at 375° for 20 minutes until golden brown. Turn on the broiler for two minutes to make them extra crispy, but watch closely so they don’t burn.
• Serve hot with a marinara dipping sauce.

CON RAGU MEAT FILLING

• Brown the meat in a large saucepan over medium heat. Drain any excess liquid.
• Stir in the red wine, tomato paste, and frozen peas.
• Cook until peas are warmed through. Set aside.

CON BURRO BECHAMEL FILLING

• Melt the butter in a saucepan over medium-low heat.
• Whisk in flour and stir until it turns light golden, 2-3 minutes.
• Slowly whisk in milk, stirring constantly. Bring to a simmer and cook for 10 minutes, then remove from heat.
• Season with nutmeg, salt, and pepper. Let cool for several minutes, then fold in ham and mozzarella and set aside.

CON FUNGHI MUSHROOM FILLING

• Melt the butter in a saucepan over medium-low heat.
• Sauté the mushrooms and garlic until mushrooms are browned. Remove from heat and let cool for several minutes.
• Add egg, parmesan, and salt & pepper, stirring constantly so the eggs don’t scramble. Set aside.