DIRECTIONS 

1. Heat olive oil in a medium saucepan on medium heat. Add onion and crushed garlic, stir until the onion softens. Add mushrooms and stir until soft. Stir in rice, season with 1tsp salt and stir for a few minutes until the rice begins to turn translucent around the edges.

2. Mix the pasta sauce and hot broth in a bowl. Ladle 1 cup of the mixture into the saucepan. Simmer, and stir often until the liquid has reduced. Repeat until most of the liquid has been absorbed and the rice is cooked through. Remove from heat. Season with salt and pepper if needed. Transfer to a flat container and cover with clingwrap and cool in the fridge at least 1 hour until the risotto is hard enough to make balls.
 

3. Lightly oil your hands and a spoon and scoop 1Tbsp risotto into your hands and press the bocconcini into the centre. Enclose the rice around to form into a ball (around 3-4cm in diameter). Place on a baking sheet. Repeat with the remaining risotto.
 

4. Mix the tempura flour and water in a shallow bowl or container. In another bowl, place rice crumbs. Dip and coat the rice balls in the tempura flour, letting the excess drip back into the bowl, and coat with rice crumbs, pressing gently to retain the ball shape.
 

5. Heat sunflower oil in a deep medium pot on medium heat. You can sprinkle some rice crumbs into the oil. When the crumbs rise, carefully place the rice balls into the oil with a slotted spoon and deep fry until golden brown. Drain excess oil on a paper towel.
 

6. Serve with Bum Hummers Goat Chaser for dipping! Buon Appetito!