Arancini balls

Place the stock in a medium saucepan and bring to a simmer.

Heat the olive or avocado oil in a heavy-based saucepan over medium heat and add the onion and garlic. Fry for 5 minutes or until soft. Add the rice and coat in the oil.

Add the wine and cook, stirring, until completely absorbed. Add 125ml (½ cup) of stock to the rice and stir continuously until the stock is completely absorbed. Continue adding stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more.

Cook for 15 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat, stir in the Parmesan and season. Set aside to cool completely.

Line an oven tray with baking paper. Roll 1 tablespoonful of risotto mixture into a ball. Make a large dent in the centre and fill with a piece of mozzarella. Use wet hands to enclose the cheese in the risotto mixture and place on the tray. Repeat with remaining risotto and mozzarella.

Place the flour, egg and breadcrumbs in separate bowls. Dip a risotto ball in the flour to lightly coat, followed by egg. Coat in crumbs and repeat the process twice for a double coating. Place on a lined baking tray and cover with plastic wrap.

Heat the oil in a large saucepan. When hot, fry the balls in batches and cook until crisp and golden, about 4 minutes. Remove from the oil and drain on kitchen paper. 8 Serve hot with roasted vine tomatoes and plenty of fresh basil.