Step 1Heat oil in a medium saucepan over medium heat; add onion, cook 2 minutes or until soft; add rice, cook a further 2 minutes, stirring constantly.
Step 2Stir in wine, half the water and MAGGI Original Seasoning. Bring to boil, reduce heat, simmer stirring occasionally, until liquid has nearly evaporated. Stir in remaining water, simmer a further 12 minutes or until all liquid has evaporated and rice is cooked.
Step 3Stir in parmesan cheese and parsley; cool slightly, stir in eggs.
Step 4Roll a tablespoonful of mixture around each cube of cheese, shape into a ball; coat with breadcrumbs. Repeat with remaining mixture and cheese. Refrigerate 1 hour.
Step 5Heat oil in a large frying pan over medium heat; add a few rice balls at a time, cook approx 3 minutes or until golden on all sides. Drain; cook remaining rice balls.
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