Our version of this labor of love is a whole lot easier than the original (no need to make risotto, chill overnight, then deep fry!). But even though we’ve cut the time it takes, your guests will absolutely feel the love when they bite into this molten, crispy treat. Creamy, peppery rice is stuffed with mozzarella, formed into balls, rolled in light, buttery panko, then baked til crisp and golden brown on the outside, melty on the inside. If that isn’t enough, you’ll seal the deal with creamy garlic aioli and tangy marinara sauce dippers!