In a large pot, melt the butter over medium heat.

Add the chopped onion and minced garlic.

Sauté until the onions are translucent, about 5 minutes.

Add the risotto rice to the pot and cook, stirring constantly, until the grains are translucent.

Gradually add 1/3 of the chicken broth to the rice mixture, stirring constantly.

Bring to a boil.

Once the broth is absorbed, add another 1/3 of the broth.

Bring to a boil again and continue stirring.

Repeat with the remaining broth until the risotto is cooked and creamy, about 25 minutes.

Stir regularly to prevent sticking.

Remove the risotto from heat and stir in the grated Parmesan cheese, tomato paste, chopped chives, Worcestershire sauce, salt, and pepper.

Let the mixture cool completely.

With damp hands, shape the cooled risotto mixture into small croquettes.

In a shallow bowl, beat the eggs.

Place the breadcrumbs in another shallow bowl.

Dip each croquette into the beaten eggs, then coat evenly with breadcrumbs.

Heat frying oil in a pan over medium-high heat.

Fry the croquettes until golden brown on all sides, turning occasionally.

Once cooked, transfer the croquettes to a plate lined with paper towels to drain excess oil.

Serve hot as an appetizer or side dish.