- In a pot, pour in chicken broth and heat over medium heat until warm. Set aside.
- In a large pan, add 2 tablespoons of cooking oil over medium heat until hot. Then add the onion and garlic, and sauté until fragrant. Add gochujang and cook for 1 minute until aromatic.
- Add the rice and stir until everything is coated and the rice is semi-translucent. Next, add the white wine and cook until mostly evaporated.
- Gently pour in 1 cup of hot broth, followed by soy sauce, gochugaru, salt, and pepper. Stir to combine. Once the liquid is absorbed, add another cup of hot broth. Continue adding broth one cup at a time, stirring frequently, allowing each addition to be fully absorbed before adding the next cup. Continue cooking until the rice is tender. This step should take about 20 minutes.
- Once the rice is fully cooked, stir in butter. Turn off heat and spread risotto over a baking sheet lined with parchment paper. Let cool completely. You can also chill it in the refrigerator for an hour to speed up the process.
- Take a handful of the risotto and flatten it with your palms. Place a mozzarella cube in the center. Add more rice on top and shape into a ball. Press firmly so there are no cracks. Repeat with the remaining risotto and cheese.
- Set up 3 bowls: one with flour, one with the beaten eggs, and third with Panko.
- Coat each ball in flour, dip in the beaten eggs, then roll in breadcrumbs until evenly coated. Repeat with the remaining balls.
- In a deep pot or skillet, add 2 inches of neutral oil and heat until it reaches 350˚F.
- Add the breaded rice balls in batches and fry until all sides are golden brown and crispy.
- Transfer to a plate lined with paper towels. Serve warm and enjoy!
Recipe created in partnership with Christian Ou at @onehappybite.
