Directions

1. For the risotto, in a saucepan bring broth to a simmer. In a large deep skillet heat 2 tablespoons of the oil over medium heat. Add onion; cook and stir until translucent. Add garlic and rice; cook and stir until rice is lightly toasted.
2. Ladle 1 cup of the broth into skillet; stir and simmer until broth is absorbed into rice, about 5 minutes. Ladle in 1 cup more of broth; stir and simmer until broth is absorbed, about 5 minutes more. Repeat with remaining broth; stir and simmer until rice is just tender and creamy.
3. Remove skillet from heat; stir in Parmesan, butter and 2 tablespoons of the basil. Season with pepper to taste. Spread the risotto onto a large sheet pan. Place pan in the refrigerator; let cool completely, about 30 minutes. (Or make 1 day ahead and refrigerate.)
4. Preheat oven to 350°F. Form the risotto into 8 balls. Place 1 mozzarella cube in the middle of each ball, enclosing the cheese in the rice. Slightly flatten the ball to form a thick patty.
5. Place flour in a shallow dish; season with pepper to taste. Beat eggs in a shallow bowl. Place each patty into seasoned flour, then dip in egg, then return to flour to coat.
6. In a large nonstick skillet heat remaining 2 tablespoons oil. Add patties; cook until golden brown on both sides.
7. Transfer patties to a baking sheet. Bake 5 to 10 minutes or until heated through. Place 2 patties on 4 plates, top with marinara, garnish with remaining basil, and serve.