Preheat oven to 350 degrees F. Melt olive oil in a skillet over medium heat. Add garlic and onion, sweet for 5 minutes until soft. Add in rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed.
Add chicken broth and heavy cream. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender. Remove from oven and allow to cool.
Mix in one egg, shredded Parmesan, chopped parsley, salt, and pepper. Mix to combine. Cover and transfer to the refrigerator and allow to cool 2-3 hours.
Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl. Using a cookie or ice cream scoop, scoop out portions of the risotto and roll into even sized balls.
Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. Repeat with the remaining risotto mixture until all the rice has been formed into balls and breaded.
Line the breaded risotto balls in a single layer on a baking sheet, bake at 350 degrees F for 25-30 minutes. The arancini balls should be golden brown and crispy and the rice should be warm and gooey.
Transfer to a serving platter and serve with warm marinara or another favorite sauce.
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