• 5 cups chicken stock
• 4 Tbsp. butter
• 1 brown onion , finely chopped
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup grated Mozzarella
• 1 cup finely grated Parmesan
• Sea salt and cracked black pepper (to taste)
• 1 1/2 cups peas , blanched and lightly crushed
• 1 cup mint leaves , chopped
• 1/3 cup lemon juice
• 1/3 cup finely grated lemon rind
• 4 cups fresh breadcrumbs
• 6 eggs , lightly beaten
• Plain (all-purpose) flour , for dusting
• Vegetable oil , for frying

Place the stock in a saucepan over medium heat and bring to a simmer. Heat the butter in a large saucepan over medium heat. Add the onion and cook, about 5 minutes or until softened. Add the rice and wine and cook, stirring for 1 to 2 minutes or until the wine is absorbed. Gradually add the hot stock 1 cup at a time, stirring continuously for 25 to 30 minutes or until the stock is absorbed and the rice is tender. Spread onto a tray and allow to cool slightly. Add the mozzarella, Parmesan, salt and pepper, peas, mint, lemon juice and lemon rind and mix to combine. Roll 1 teaspoon of risotto mixture into balls. Dip the risotto balls into the flour, egg and then into the breadcrumbs; toss until well coated. Repeat the process to double-coat. Heat the oil in a large deep saucepan over high heat until hot (350° or so). Deep-fry risotto balls in batches until crisp and golden. Drain on absorbent paper.