Baked Risotto Balls | Blue Flame Kitchen

Ingredients

• ​4 cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 1/2 cup finely chopped onion
• 2 cups arborio rice
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup mascarpone
• 1 tbsp chopped fresh oregano or 1 tsp dried oregano, crumbled
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 cup all-purpose flour
• 3 large eggs
• 2 cups panko (Japanese-style bread crumbs)
• Lemon Tarragon Mayonnaise*