Italian Rice Balls

Description
This is a fabulous recipe that my girls love to help me make (and eat!!). A word of warning though - they are rather moreish! The timings are approximations as I have no idea how long they take us to make. This recipe is from Ursula Ferrigno's Risotto.

Ingredients

 * 800 ml vegetable stock
 * 50 g unsalted butter
 * 275 g risotto rice
 * 175 g mozzarella cheese, cut into small cubes
 * 6 shallots, finely sliced
 * ½ cup mixed herbs, chopped (parsley, basil and oregano; recipe says handful)
 * 1 finely grated large unwaxed orange, zest of
 * 6 tablespoons grated Parmesan cheese (please use fresh cheese)
 * 6 tablespoons olive oil, for frying
 * salt and pepper

Directions

 * 1) Heat stock in a large saucepan and keep on a constant simmer.
 * 2) Melt butter in another saucepan and add rice stirring to coat all the grains; add stock, one ladle at a time until absorbed; continue until the rice is tender but still firm, approximately 18–20 minutes.
 * 3) Add mozzarella, shallots, herbs, orange zest, Parmesan, salt and pepper; mix and remove from the heat and allow to cool; the rice is much easier to shape when it is cool.
 * 4) Shape rice into 8 balls.
 * 5) Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
 * 6) Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; drain well on kitchen paper.
 * 7) Serve hot or cold.