Crispy on the outside with warm, cheesy centers, these deliciously decadent bites are hard to beat!

Preparation

For the risotto, combine chicken stock with water in a large saucepan or stockpot and bring to a boil. In a small bowl, ladle 2 tablespoons of boiling water over the saffron.

Heat a large skillet over medium-high heat, add olive oil, and sauté onions for 4–5 minutes, until translucent. Add the rice and sauté for 2–3 minutes, until the outside of the kernels becomes translucent.

Deglaze the pan with wine, then when it's almost dry, start adding the chicken stock mixture a little at a time, just enough to cover the rice. Wait until the liquid is mostly absorbed before adding more and stir frequently so the rice doesn't stick to the bottom of the pan.

When there is about 1 cup of liquid left to add, start checking for doneness; the rice should be "al dente," which can take 20–30 minutes. Once the rice has reached proper texture, stop adding liquid. Turn off heat, stir in the Parmesan and butter, and let cool for 45 minutes.

In a heavy-bottomed pot or Dutch oven over medium heat, preheat canola oil to 365°F.

To make the risotto cakes, mix the cooled risotto, egg, and ¼ cup breadcrumbs in a large bowl. Form into golf ball-sized rounds and press 1 cube of mozzarella into the middle of each ball. Roll each ball in breadcrumbs and fry in hot oil for 3–4 minutes, until golden brown.

Serve with marinara sauce or your favorite aioli.