2 tbsp olive oil

1 medium onion, finely chopped

1 garlic clove, chopped

½ red bell pepper, diced

¾ cup risotto rice, washed

1 tsp dried oregano

1 2/3 cup hot vegetable or chicken stock

½ scant cup dry white wine

2 ¾ oz Mozzarella cheese

Oil, for deep-frying

Fresh basil sprig, to garnish

Heat the oil in a skillet and cook the onion and garlic for 3-4 minutes or until just softened. 

Add the bell pepper, rice, and oregano to the pan.  Cook for 2-3 minutes, stirring to coat the rice in the oil.   Mix the stock together with the wine and add to the pan a ladleful at a time, waiting for the liquid to be absorbed by the rice before you add the next ladleful of liquid. 

Once all of the liquid has been absorbed and the rice is tender (it should take about 15 minutes in total), remove the pan from the heat and leave until the mixture is cool enough to handle.

Cut the cheese into 12 pieces.  Taking about a tablespoon of risotto, shape the mixture around the cheese pieces to make 12 balls.

Heat the oil until a piece of bread browns in 30 seconds.  Cook the risotto balls in batches of 4 for 2 minutes until golden.  Remove the risotto balls with a draining spoon and drain thoroughly on absorbent paper towels.  Garnish with a sprig of basil and serve hot.