Heat the oil in a large pan, add the onions and sweat off until soft, but not browned. Add the garlic and Schwartz Italian Seasoning then cook for a further minute.
Warm the passata and stock in a separate pan, over a low heat.
Add the rice to the onions and stir well ensuring the grains are coated in the oil. Increase the heat, pour in the wine and let it simmer until absorbed.
Over a medium heat, start adding the tomato mixture to the rice a ladleful at a time. Let the rice absorb most of the liquid after each addition and keep stirring until the rice is al dente. There may be some liquid left over. This risotto is thicker than a standard risotto, so keep cooking until a spoon can stand up in it.
Remove from the heat. Add the parmesan and butter and season well. Cover for 5 minutes then season and tip onto a shallow tray to cool completely. Chill until firm or required.
Shape the risotto into 30 large balls. Place one piece of mozzarella into each ball, then reshape. Make sure the cheese is encased.
Prepare 3 shallow trays – 1 for flour, 1 for egg and 1 for the crumbs. Dip the balls into the flour, then the egg and finally coat in the breadcrumbs. Chill in the fridge for 30 mins.
Deep-fry the risotto balls for 8-10 mins – this needs to be done in batches. Drain on kitchen paper.
Sprinkle with salt then serve with a spicy salsa dipping sauce, vine tomatoes, basil leaves and lemon wedges.