1. Risotto: In small saucepan, bring broth to boil; reduce heat to low to maintain heat.
2. Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until softened. Add rice, salt and pepper; cook for about 2 minutes or until well coated. Add wine; cook, stirring constantly, for 2 to 3 minutes or until most of the liquid is absorbed.
3. Add broth, 1 cup at a time, stirring constantly, until all broth is absorbed and rice is creamy and tender, about 20 minutes.
4. Stir corned beef, Swiss cheese and sauerkraut into skillet. Scrape onto baking sheet; let cool to room temperature. Transfer to bowl; cover and refrigerate for at least 4 hours until well chilled or overnight.
5. Assembly: Preheat oven to 425°F. Stir Parmesan cheese into risotto mixture. Roll 2 tablespoonfuls of risotto mixture into ball; repeat to make 24 balls.
6. Coat each ball in flour, dip into beaten eggs, then roll in bread crumbs. Place on parchment paper–lined baking sheet. Drizzle with oil; bake for 15 to 20 minutes or until golden brown. Serve with tomato sauce for dipping.
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Directions
1. Risotto: In small saucepan, bring broth to boil; reduce heat to low to maintain heat.
2. Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until softened. Add rice, salt and pepper; cook for about 2 minutes or until well coated. Add wine; cook, stirring constantly, for 2 to 3 minutes or until most of the liquid is absorbed.
3. Add broth, 1 cup at a time, stirring constantly, until all broth is absorbed and rice is creamy and tender, about 20 minutes.
4. Stir corned beef, Swiss cheese and sauerkraut into skillet. Scrape onto baking sheet; let cool to room temperature. Transfer to bowl; cover and refrigerate for at least 4 hours until well chilled or overnight.
5. Assembly: Preheat oven to 425°F. Stir Parmesan cheese into risotto mixture. Roll 2 tablespoonfuls of risotto mixture into ball; repeat to make 24 balls.
6. Coat each ball in flour, dip into beaten eggs, then roll in bread crumbs. Place on parchment paper–lined baking sheet. Drizzle with oil; bake for 15 to 20 minutes or until golden brown. Serve with tomato sauce for dipping.