Place a medium saucepan over medium heat with 2 tbsp of olive oil. Once hot, add the yellow onion and cook for 4-5 minutes until soft. Meanwhile, pour the chicken broth in another saucepan over medium-low heat. Keep the broth warm. To the onions, add the garlic and cook for one more minute. Add the uncooked rice and stir to lightly toast and coat the rice in the oil.

Add the hot broth to the rice, around one cup at a time. Continue stirring until the mixture bubbles and most of the liquid has been absorbed. Continue adding more broth until the rice is tender and creamy. Stir in the grated parmesan and season to taste with salt and black pepper. Set aside to cool completely.

Once the risotto has cooled, stir in one egg that has been lightly whisked. Stir to combine. With a portion scoop or with your hands, portion the risotto into 14 equal size balls.

Take one cube of mozzarella cheese and push it to the center of each ball. Roll it into a ball again if it changes shape. Refrigerate for 45 minutes to an hour.

Heat vegetable oil in a saucepan over medium heat until it reaches 350F. Roll the balls in lightly seasoned breadcrumbs and fry until golden brown.