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Arancini

Heat butter in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Add broth; bring to a boil over high heat. Reduce heat; cover and simmer 18 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand covered 5 minutes. Transfer rice to a large bowl; refrigerate until cold, 1 to 1-1/2 hours or overnight.
Stir chilled rice. Add 1 of the eggs; mix well. Add Parmesan cheese; mix well.
Stack 6 slices cheese and cut stack into twenty 3/4-inch squares, reserving rounded edges for another use. Use a 1/4 cup measuring cup to scoop up about 3 tablespoons of the rice mixture. Place the mixture in your hand and press one of the cheese stack squares in the center. Form the mixture around the cheese forming a 2 to 2-1/2 inch ball and enclosing the cheese.
Place flour and breadcrumbs in separate shallow bowls. Beat remaining eggs with 1/4 cup milk or water in a separate shallow bowl. Dredge each rice ball first in flour, then egg wash, letting excess egg mixture drip off; roll in breadcrumbs to coat lightly. Place on a plate; chill at least 1 hour to firm up before cooking.
Pour enough oil into a medium saucepan to a depth of about 3 inches. Heat oil to 375°F. Deep fry the rice balls in batches without crowding until they are evenly browned, 3 to 4 minutes. Use a slotted spoon to transfer to paper towels to drain. Serve warm with marinara sauce.