In a medium sauce pan over medium-low heat, bring chicken broth to a simmer. Keep warm.
In a large saute pan over medium heat, melt one tablespoon of the butter. Add the onion and garlic and cook for 2 minutes.
Stir in the dry rice, making sure to coat it in the butter. Toast for about 3 minutes, stirring to prevent burning.
Add the broth 1/2 cup at a time, stirring constantly. Wait until the rice has absorbed almost all of the liquid before adding the next 1/2 cup of broth.
Once all the broth has been absorbed, remove the pan from the heat and stir in the other tablespoon of butter and the parmesan cheese.
Spread the risotto onto a baking sheet lined with parchment paper and place in the refrigerator until fully cooled.
In a shallow dish or paper plate add the egg and milk and whisk together. On another plate add the breadcrumbs.
Once the rice is chilled, scoop out 1/4 cup portions and roll into a ball. Roll the ball in the egg mixture and then into the breadcrumbs.
Deep fry until golden brown, about 3-4 minutes and place on a wire rack to drain.
Top with more parmesan if desired and serve with warm marinara sauce.
