Ingredients:  1 Tbsp Olive Oil  1 Onion, chopped 500ml Tomato Puree 850ml Vegetable Stock  5 Garlic Cloves, crushed  300g Arborio Rice  Small Glass of White Wine  25g Parmesan  Knob of Butter  Handful of Roughly Chopped Basil  125g Mad Millie Homemade Mozzarella Balls  75g Flour  2 Eggs 125g of Bread Crumbs  1.5 L of oil  Rocket Salad to Serve

Method:
1. Pan 1

• 1. Add the tomato puree and vegetable stock to a pan on a low heat just to warm it. 

2. Pan 2: 

• 1. Add olive oil and onion to a heavy based sauce pan covered. Let onion sweat until soft. 
• 2. Add garlic, simmer for 30 seconds then add rice and stir. 
• 3. Increase heat to a medium heat, pour in the wine and let it simmer until absorbed. 
• 4. Take a cup at a time from pan 1 and add to pan 2 on medium heat. Let the rice absorb the liquid.
• 5. Once all liquid from pan 1 is in pan 2  turn the heat off. Stir in basil and parmesan and butter until melted.
• 6. Place risotto in fridge to cool. 

3. Shape the risotto into balls and make a hole in the middle.
4. Put mozzarella balls into the holes. Reshape into a ball. Continue to do this with all risotto. 
5. Now start a production line, roll balls in the flour, then the egg, then coat with breadcrumbs. 
6. Chill for 30mins. 
7. Heat oil in a pan at 160°C then start deep frying risotto balls for 8-10 minutes. 
8. Drain in paper towel and then pop in oven for 6-8 minutes to make sure mozzarella is completely melted inside. 
9. Sprinkle with salt and serve with salad. Enjoy!