Finely chop the shallot and garlic. Sauté gently in a little olive oil.
Add the risotto rice and stir for a minute.
Then, add the stock, ladle by ladle, stirring constantly until all the liquid is absorbed.
Meanwhile, grate the Parmesan cheese. After about 20 minutes (depending on the type of rice), the risotto will be done. Taste: you want a slight bite.
Add the Parmesan cheese, butter, pepper, and a pinch of salt. Let cool (preferably overnight in the refrigerator to firm up).
With wet hands, form the risotto into balls and place half a mozzarella ball in each ball.
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll the balls successively through the flour, egg, and breadcrumbs.
(Tip: use one hand for the egg and keep the other hand dry for the flour and breadcrumbs.)
Fry the balls in sunflower oil at 180°C for about 3–4 minutes until golden brown. Frozen balls will take 5–6 minutes to cook.
Pesto mayonnaise:
Combine the mayonnaise, pesto, a pinch of salt, pepper, and a squeeze of lemon juice.
Serve with a dollop of pesto mayo and a generous sprinkle of Parmesan cheese.
