Preheat oven to 180C/350F.

Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.

Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.

Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.

Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.

Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)

Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.

In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.

Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.

Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.

Repeat with remaining balls.

Serve with Marinara Sauce (optional) (Note 4) sprinkled with finely chopped fresh parsley if desired.