Recipe Cook Time
Heat a large pan with 1 Tbsp of olive oil and add the butter and onion. Cook over a low heat, stirring occasionally until the onion is softened, but not browned.
Add the rice and stir for a few minutes to coat.
Increase the heat, add the stock and bring to the boil. Cover the pan and cook for 12-15 minutes, stirring the rice occasionally.
Remove the pan from the heat and stir in the Parmesan and some seasoning. Spoon into a large bowl and chill for 15 minutes.
Once chilled, stir in the parsley then wet your hands and roll the mixture into about 28 balls (a rounded tablespoon for each one).
Push a cube of mozzarella into the centre of each ball. Chill the balls until firm.
Tip the flour onto a plate. In a shallow dish, beat the eggs and sieve into the dish.
Place the breadcrumbs in a deep bowl.
Dip each ball into the flour, then the egg and finally the crumbs.
Chill while the oven heats up.
Set the oven to gas mark 6/200°C.
Drizzle the rest of the olive oil over a baking tray, place the balls on the tray and roll them in the oil.
Bake for about 25 minutes, turning them after 10 minutes, then again after another 10 minutes.
Serve with a rocket salad.