Melt butter in a large pan and cook rice on low heat until translucent.
Add wine and cook for one minute.
Gradually stir in warm stock until liquid is absorbed and rice is tender.
Stir in sun-dried tomatoes and cream, season, and let the risotto cool completely.
Heat vegetable oil in a deep saucepan for frying.
Divide cold rice into six balls and stuff the center of each with mozzarella.
Flatten the balls into patties.
Dredge patties in flour, then egg, then breadcrumbs twice to coat thoroughly.
Fry patties for 4 to 5 minutes until golden and drain on kitchen paper.
Serve cakes with rocket leaves and olive oil.