Ingredients
Method
1.In a medium saucepan, bring stock to the boil.
2.Heat oil in a large saucepan on medium. Saute onion and garlic 2-3 minutes, until tender. Add prosciutto and pine nuts. Cook, stirring, 2-3 minutes.
3.Increase heat to high. Add rice; stir 1-2 minutes, until rice is well coated. Add hot stock, 1 cup at a time, stirring 20 minutes, until all liquid is absorbed and rice is tender.
4.Add peas, parsley and parmesan. Season. Spread risotto on an oven tray. Cover and set aside to cool completely.
5.Line an oven tray with baking paper. Shape 1/4 cups of risotto into balls, inserting a piece of mozzarella into the centre of each ball and reshaping. Roll in flour, then dip in egg and coat in breadcrumbs. Place on prepared tray. Chill 15 minutes.
6.Heat oil in a deep saucepan on high, until a cube of bread sizzles immediately. Cook risotto balls, in batches, 2-3 minutes, until golden. Serve with lemon mayonnaise.
