Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion (medium, finely chopped)
• 1 clove garlic (chopped)
• 1/2 red bell pepper (diced)
• 1 2/3 cups vegetable or chicken stock (hot)
• 3/4 cup arborio rice (washed)
• 1 tsp dried oregano
• 1/2 cup dry white wine
• 2 3/4 oz mozzarella cheese (cut into 12 pieces)
• oil (for deep-frying)
• fresh basil (sprig, to garnish)

Instructions

1. Heat the olive oil in a skillet and cook the onion and garlic for 3-4 minutes, just until softened.
2. Add the bell pepper, arborio rice and oregano; cook for 2-3 minutes, stirring to coat the rice in the oil.
3. Mix the stock with the wine and add a ladleful at a time, waiting for each addition to be absorbed before adding the next, until the rice is tender — about 15 minutes total.
4. Remove from the heat and cool until the mixture can be handled.
5. Cut the cheese into 12 pieces; shape about a tablespoon of rice around each piece to make 12 balls.
6. Heat the frying oil until a cube of bread browns in 30 seconds; fry the rice balls in batches of 4 for about 2 minutes, until golden brown.
7. Drain thoroughly on paper towels, garnish with basil and serve hot.

Cooking Tips

• Cool the rice fully — warm rice won't hold its shape
• Wet your hands lightly when shaping the balls
• Seal the cheese completely inside the rice
• Test the oil with a bread cube: golden in 30 seconds
• Fry in small batches so the temperature holds