In a shallow pan, turn on high heat and add in the following: chopped onion, fresh thyme, minced garlic, and butter. Stir ingredients around until the butter is completely melted, then add in the arborio rice.

Continue to pour the white wine and chicken broth into the mixture, reduce the heat to medium, let it simmer until the chicken broth is fully absorbed and the rice is cooked to al dente (we'd say roughly 80% done).

The two steps above should take you 20 minutes in total. Next, add heavy cream, ground black pepper, and salt to the pan. Stir quickly and add all the grated parmesan in, give it a few last stirs and turn the heat off.

Allow the rice to cool down a bit before making rice balls.

For each ball, get about 2 tablespoons of the cooked rice and use your palm to roll it into a ball. Press to flatten the rice ball, and put a mozzarella cube right in the center. Finally, roll up to enclose the cheese within the rice. Repeat with the remaining rice and mozzarella. Make sure that each ball is made the same size.

Beat the eggs in a small bowl. On two separate plates, prepare the flour and breadcrumbs. Coat each ball successively with flour, then beaten eggs, and then breadcrumbs.

Place the coated rice balls on a large plate, cover, and put in the freezer for 15 minutes.

Heat 1 cup of olive oil over low-medium heat in a large saucepan until there are tiny steam bubbles on the surface. Fry the balls until they turn golden on all sides, be careful not to overcrowd the pan.

Scoop the balls out onto a paper towel to drain. Sprinkle with parsley and serve immediately while they’re still hot.