You can use either leftover risotto or make it from the instructions below.

Finely chop the onion. Heat the olive oil in a heavy based pot and fry the onions until the onion has become translucent.

Add the rice and sautee for a minute or two. Add the stock and saffron. Reduce the heat and allow to cook gently stirring from time to time.

Once the rice is cooked, approximately 15 minutes later, add the parmesan and butter. Adjust the seasoning. Pour onto a tray and refrigerate.

Once the rice is cool, take golf ball size amounts and roll them into balls using the plam of your hands. Push a hole in the base and fill it with a little piece of mozzarella.

Re roll the ball to ensure the cheese is completely enclosed. Roll the balls in flour, beaten egg and bread crumbs and deep fry at 170 degrees until golden brown.

Guy Grossi is a leading Australian chef, author, presenter and food media personality.