Preheat oven to 500 F and line a baking pan with aluminum foil.

Roast whole red peppers for 35-40 minutes, turning once during cooking. Skin will be blacked some and shriveled.

Transfer immediately to new aluminum foil, wrap tightly and seal. Let rest for 30 minutes.

Once cool, open pouch and pour liquid into a food processor.

Peel the skin off the peppers and remove stem and seeds and add the remainder of the pepper to the blender.

Add remaining ingredients to the blender and blend.

Combine wine and broth in a saucepan over low heat to warm.

Add butter and onion to a deep lipped pan, cooking over low heat until onions are semi translucent.

Add garlic, increase to medium heat and cook for 1 minute.

Add aborio rice, let cook until outside of rice grains are semi translucent, stirring occasionally for about 4 minutes.

Pour some of the broth mixture over the rice mixture with a ladle until rice is just covered. Stir frequently, rice will absorb the liquid.

Continue to stir and ladle in broth until until it is all fully absorbed by the rice, about 40 minutes.

Once liquid is absorbed, test rice, it should be fully cooked, then add in salt and Parmesan cheese, folding it in a little at a time. You want rice to be nice and sticky.

Let set for a few minutes to cool so you can handle risotto.

Make balls of risotto about an inch in diameter, roll in breadcrumbs and set aside to firm up for about 15 minutes.

Prep deep fryer with oil and turn on.

Drop balls in batches of 6 and cook for about 20-30 seconds or until golden brown.

Remove and transfer to a paper towel lined plate.