1. Heat 1 tablespoon olive oil in a large pot over medium heat.
2. Add onions and garlic; cook until onion is translucent.
3. Add zucchini and spinach and cook for 5-7 minutes, until zucchini is tender. After vegetables are cooked, remove from pot and set aside.
4. Keep pot over medium high heat, and add margarine and remaining olive oil. Once margarine has melted, add the arborio rice. Cook rice until translucent; this helps release some of the starches to make the risotto creamier.
5. Add 1 cup of brother (or wine) to the rice. Cook until all liquid is absorbed, stirring frequently. Add another cup of brother, cooking until all liquid is absorbed, stirring frequently. Repeat until all 7 cups of broth have been used (this can take anywhere from 30-45 minutes)
6. Once rice is cooked and creamy, add vegetables back to pot and stir to combine.
7. Take 2 cups of risotto, spread it on a plate and let cool in the refrigerator, either overnight or until completely cold. Save the rest of the risotto for another meal on its own.

Preparing the Risotto Balls:

Put 1 1/2 cups of panko breadcrumbs on a plate.

Dice 1/2 of a log of Teese mozzarella into cubes about 1/2 inch in size.

Using a generous 2 tablespoons of cold risotto for each, shape approximately 24 risotto balls. You may have more or less, depending on how big you make them.

After you've shaped the balls and let them sit on some plates, push a cube of Teese into each ball, and then reshape the risotto around to cover the Teese.

Dredge the balls in panko and then press them down to make them a wee bit flatter.

Heat 1 large tablespoon of olive oil in a large non-stick skillet over medium high heat. Cook 12 risotto balls at a time, covered. Cook first side until golden brown, about 5 minutes. Cook uncovered until crisp on the other wide, about 3 minutes.