The Italian name for dish translates as "telephone wires" which refers to the strings of melted mozzarella contained within the risotto balls..

- 2 tablespoons olive oil
- 1 medium onion, chopped finely
- 1 garlic clove, chopped
- 1/2 red bell pepper, diced
- 3/4 risotto rice, washed
- 1 teaspoon dried oregano
- 1-2/3 cups hot vegetable or chicken stock
- 1/2 cup dry white wine
- 2-3/4 ounces mozzarella cheese
- oil, for deep-frying
- fresh basil spring, to garnish

1. Heat the oil in skillet and cook the onion and garlic for 3-4 minutes or until just softened.
2. Add the bell pepper, risotto rice, and oregano to the pan. Cook for 2-3 minutes, stirring the coat the rice in the oil.
3. Mix the stock together with the wine and add to the pan a ladleful at a time, waiting for the liquid to be absorbed by the rice before you add the next ladleful of liquid.
4. Once all of the liquid has been absorbed and the rice is tender (it should take about 15 minutes in total), remove the pan from the heat , and leave until is cool enough to handle.
. Cut the cheese into 12 pieces. Taking about 1 tablespoon of risotto, shape the mixture around the cheese pieces to make 12 balls.
6. Heat the oil until a cube of bread browns in 30 seconds. Cook the risotto balls, in batches of 4, for 2 minutes or until golden.
7. Remove the risotti balls with a perforated spoon and drain thoroughly on absorbent paper towels. Garnish with a spring of basil, and serve the risotto balls hot.