Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.

Cook and continue to stir until the water is all absorbed and the rice is tender.

Whisk the eggs in a small bowl.

*To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don't scramble.

Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.

Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.

Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.

Place back onto the baking sheet and continue coating all the rice balls.

At this point you can either fry them or freeze them.

To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.

To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it's hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.

Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.

Serve hot.