Cheesy Risotto Balls - cooking recipe

Ingredients
    3 tbsp butter
    1 None Spanish onion, finely chopped
    2 cloves garlic, minced
    14 oz Arborio rice
    1/2 cup dry white wine
    4 cups hot chicken or vegetable stock
    1/2 cup heavy cream
    3 oz grated Parmesan cheese
    2 oz grated mozzarella cheese
    2 None large egg yolks
    1 cup breadcrumbs
    None None vegetable oil, for deep-frying
    None None lemon wedges, to serve
Preparation
    Heat butter in a saucepan over medium heat. Cook onion and garlic, stirring, for 2 mins, or until onion is softened. Add rice and stir to coat. Add wine and cook, stirring, for 2 mins, or until evaporated. Gradually add hot stock, 1 cup at a time, stirring continuously, for 25 mins, or until all stock is used and rice is just cooked. Add heavy cream and cook, stirring, for 2 mins.
    Remove pan from heat and stir in cheese. Let cool for 20 mins then add egg yolks. Season. Spread over a parchment paper-lined baking tray and let cool for 15 mins, or until cool enough to handle.
    Shape risotto into balls, each using around 1 tbsp mixture. Coat in breadcrumbs.
    Fill a saucepan with oil and heat to 350\u00b0F. Working in batches, fry risotto balls for 2 mins, turning occasionally, or until browned and heated through. Drain on paper towels. Serve immediately with lemon wedges.

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