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1
For the risotto, bring broth to a simmer in a saucepan. In a large deep skillet, heat 2 tablespoons of the oil over medium heat. Add the rice and cook and stir until the rice is lightly toasted.
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2
Ladle 1 cup of the broth into the skillet, stir and simmer until broth is absorbed into the rice, about 5 minutes. Ladle in another cup of broth and stir and simmer for another 5 minutes or until broth is absorbed. Repeat with the last cup of broth and stir and simmer until rice is just tender and creamy.
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3
Remove the skillet from the heat and stir in the parmesan cheese, butter and 2 tablespoons of the basil. Season with salt and pepper to taste.
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4
Spread the risotto onto a large sheet pan and place it into the refrigerator for about 30 minutes to let it cool completely. (Or make it a day ahead and refrigerate until needed!).
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5
Preheat the oven to 350. Form the risotto into 8 evenly sized balls and place a mozzarella chunk into the middle of each ball carefully enclosing the cheese in the rice. Slightly flatten to balls into thick patties.
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6
Place the flour in a shallow dish and season with salt and pepper to taste. Beat the eggs into a shallow bowl. Place each patty in the flour, shaking off excess, then dip in the egg and dip again in flour to coat.
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7
In a large nonstick skillet, heat the remaining 2 tablespoons of oil, and cook the patties in it until golden brown on both sides.
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8
Transfer the patties to a baking sheet and bake for 5-10 minutes or until heated through. Serve with marinara and garnish with the remaining 2 tablespoons of basil.
