1 tsp Olive oil
1 tbsp Dried onion
1/3 cup Risotto rice
1 cup Chicken or vegetable stock
3 tbsp Grated Parmesan
Salt and pepper
5 1/2 oz Mozzarella, cut into 5 x 3/4 inch cubes
2 tbsp Dried breadcrumbs
1 Egg, beaten with a pinch of salt
Oil, for frying
For the tomato sauce:
1 tbsp Olive oil
1 Diced shallot
1 Crushed clove of garlic
1 14 1/2 oz Can tomatoes
1 tsp Brown sugar
1 tbsp Ketchup


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