Risotto: Gently heat oil in a pot. Add garlic and cook until softened but not coloured. Add passata and salt to taste.

Bring to a simmer and cook uncovered for 20 mins. In the meantime, bring vegetable stock to a boil in a separate pot.

When sauce is cooked, add rice and cook until passata is mostly absorbed. Add a ladle of stock and stir until liquid is absorbed.

Repeat, adding one ladle of stock at a time until rice is slightly undercooked. Remove from heat. Add salt to taste and stir in parmesan. Spread over a tray to cool.

Supplì: Once rice has cooled, whisk eggs in a bowl. Prepare a separate bowl with breadcrumbs.

Slice That’s Amore Fior di Latte into 12 even strips. Divide rice into 12 even portions.

Take an individual portion of rice and press it flat into your hand. Place a mozzarella strip in the centre and roll until rice forms an even cylinder. Repeat for remaining portions of rice. Dip each supplì in egg and coat with breadcrumbs.

Fill a deep pan with oil and bring to 180°C. Fry 2 or 3 supplì at a time in the hot oil until golden.

Serve immediately to enjoy the hot, oozy cheese centre.