Heat a heavy-bottomed pot and sauté onions and garlic in a mixture of butter and oil.

Cook until the onions are translucent and soft but not brown.

Add the rice and let it cook until it starts to absorb the fat.

Then add the white wine and let it boil away.

Add the boiling chicken stock little by little - let the liquid almost boil away before adding more. Stir the risotto almost continuously during the process.

After about 20 minutes, the rice should be tender. It should not be as soft as porridge but should retain a slight bite. The risotto should also not be too dry, instead slightly creamy.

Remove the pot from the heat and stir in the Parmesan and extra butter.

Season with salt, pepper, and white wine vinegar.

Let the risotto mixture cool slightly.

Put the cooled risotto into a silicone dessert ball mold - ensure the mixture is well-pressed into the mold.

Place the molds in the freezer for 2-3 hours.

Take the risotto balls out of the freezer shortly before they are to be prepared.

Roll the balls first in beaten egg and then in panko breadcrumbs.

Heat a deep fryer/pot or a high-sided pan with oil.

When the oil reaches a temperature of 180 degrees Celsius (356 degrees Fahrenheit), it is ready to use.

It's important not to put too many balls in the oil at once as the temperature drops significantly when they are added.

Deep-fry the risotto balls in the hot oil for about 4 minutes. The risotto is already cooked, so the goal is to get a crispy crust and a golden color.

Let the risotto balls drain on absorbent paper and serve them as a side dish or snack.