To make the risotto:

1. Heat the chicken broth in a medium sauce pan and keep warm while preparing the risotto.
2. Heat the olive oil in a large saute pan over medium heat. When hot, add the shallots and garlic. Season with salt and pepper and cook until slightly golden, about 3 minutes. Add the rice and saute for 2-3 more minutes or until the rice gets slightly toasted.
3. Stir in the wine and cook until the wine is nearly evaporated.
4. Add the chicken broth ½ cup at a time. When the half cup is absorbed by the rice, stir in another ½ cup of the broth. Stir and repeat the process until all of the chicken broth is absorbed and the rice is cooked. When the rice is done, it will still be slightly firm or al dente.
5. Stir in the grated parmesan, artichokes, and spinach. Transfer the risotto to a container and refrigerate overnight.

To make the Risotto Balls:

1. When the risotto is completely chilled, roll into 20 2-inch balls. Prepare the breading station by setting up 3 bowls. Add the flour to one bowl and season with salt and pepper. Add the eggs to a second bowl and mix with the water, and add the breadcrumbs to a third bowl.
2. Roll each risotto ball in the flour, dip it in the egg completely coating it, and then roll in the breadcrumbs until covered. Place the breaded balls on a plate and repeat until all the risotto balls are breaded. Refrigerate at least thirty minutes – can be refrigerated overnight.
3. When ready to fry, heat the oil in a large heavy bottom pot – you want about 3 inches of oil.
4. When the oil reaches 375 degrees, carefully add the risotto balls to the oil and cook in batches until golden brown, about 2 minutes. Remove with a slotted spoon or spider and drain on a paper towel and repeat the frying process until all the risotto balls are fried. (Keep them warm in a 200 degree oven while frying the rest.)
5. Serve the Spinach and Artichoke Risotto Balls hot. Garnish them with shaved parmesan cheese and fresh parsley and serve with warm marinara sauce for dipping.