METHOD

1. Heat the butter in a saucepan and when melted, add the onion and fry gently over a low heat for 5 minutes. Add the mushrooms and cook for a further few minutes then stir in the rice and cook for just 1 minute.
2. Over a high heat, add the wine and simmer, stirring well until reduced. Then start to add the stock, a ladleful at a time, stirring until most of the liquid has been absorbed by the rice. Keep adding the stock until the rice is cooked and creamy. This will all take about 20-25 minutes.
3. Stir in the parmesan, lemon zest and flat leaf parsley - season with a little salt and ground black pepper to taste. Tip the risotto out onto a tray, spreading it out and leave to cool.
4. Scoop the cooled risotto up to make 12 equal portions. Push a piece of mozzarella into the centre of each, enclosing the cheese in the rice. Shape into a ball and repeat with the remaining risotto balls.
5. Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each risotto ball into the flour first, followed by the eggs and finally the breadcrumbs. Transfer to a tray and set aside.
6. Half fill a heavy-based saucepan with vegetable oil and heat over a medium heat until a piece of bread turns golden brown in the hot oil within 45 seconds. Alternatively check it with a cooking thermometer and wait until it reads 170°C. Lower the risotto balls into the oil in batches of 3 at a time and cook for 5-6 minutes, until golden brown and crispy. Line a try with kitchen towel and drain the risotto balls on the paper as they come out of the oil. Serve warm with a simple tomato sauce.