Triple cheese and chilli rice balls with pesto

1.Line a baking tray with baking paper. Heat butter and oil in a medium saucepan on medium. Cook onion, stirring, for 5 minutes, until softened. Add rice and stir to coat grains. Stir in wine and cook for 1-2 minutes, until evaporated.

2.Reduce heat to low and add stock, one ladle at a time, allowing liquid to absorb between additions, stirring, for 20-25 minutes, until rice is creamy and cooked but still firm to bite. Stir through parmesan, mascarpone and chilli. Remove from heat. Cool for 5 mins. Lightly beat 1 egg and add to rice mixture with pesto. Mix to combine. Season. Spread rice mixture over prepared tray. Set aside for 1 hour to cool completely.

3.Divide risotto into 18 portions. With wet hands, roll each portion into a ball. Press your thumb into centre to make an indent. Insert 2-3 pieces of mozzarella, then mould risotto around mozzarella to enclose. Repeat with remaining risotto and mozzarella to make 18 balls.

4.Lightly beat remaining eggs in a shallow bowl. Place flour and breadcrumbs on separate plates. Roll risotto balls in flour, shaking off any excess. Dip in egg, then in breadcrumbs to evenly coat.

5.Heat vegetable oil in large heavy-based saucepan or deep-fryer on high, until a cube of bread sizzles on contact. Cook risotto balls, in batches, for 2-3 minutes, until golden brown. Drain on paper towel. Serve risotto balls with rocket salad, if you like.