Ingredients

Steps

• Melt butter in a saucepan and cook onion and garlic for 5 minutes.
• Add wine and boil until the liquid has nearly evaporated.
• Stir in rice and gradually add stock until absorbed, about 20 minutes.
• Season with salt, pepper, and parmesan, then cool completely.
• Mix whisked egg into the cooled risotto.
• Enclose mozzarella and basil inside risotto portions to form 2.5cm thick cakes.
• Coat cakes evenly in fine breadcrumbs.
• Heat oil to 180°C in a large saucepan.
• Fry cakes for 2 minutes per side until golden.
• Drain on kitchen paper and serve immediately.