Directions

1. Make the risotto. Add stock to a medium-sized pot and heat on medium-low. In another pot, melt butter over medium heat, add shallots and sauté until soft. Add rice and cook, stirring constantly to toast the rice until translucent on the edges, 1-2 minutes.
2. Add stock to the rice in batches, allowing rice to absorb stock each time before adding more. In this process, the grain releases starch while it absorbs liquid, cooking the rice and creating a creamy consistency. It takes about 15-20 minutes.
3. Once rice is almost al dente, cut the heat and stir in goat cheese and Parmigiano cheese until well-combined. Add lemon zest and season with salt and pepper to taste.
4. Spread cooked rice evenly onto a sheet tray. Refrigerate for at least 45 minutes to an hour. If refrigerated longer, cover the tray with plastic wrap.
5. Once chilled, rub some oil on your hands, then begin scooping golf ball-sized amounts of rice into your palm. Indent the center, add a piece of mozzarella, then close and roll it to make a smooth surface. Repeat with the remaining rice. You should get about 12-14 rice balls.
6. Set up a dredging station with three bowls or shallow trays: one with flour, one with eggs, and one with panko. Season each dredging station with salt. Coat each rice ball in flour, then egg then panko (taking care to make sure they’re well-coated). Use one hand for the wet and the other for the dry.
7. Place rice balls in freezer for 10 minutes while you heat frying oil in a medium-sized pot to 350 degrees F over medium heat.
8. Fry rice balls in batches without overcrowding for about 5 minutes or until evenly golden brown. You don’t want it to brown too fast or the center won’t heat up. Remove from oil and strain on a wire rack. Sprinkle with flaky salt and drizzle with hot honey.
9. Serve hot with a side of marinara sauce. Enjoy!