Preparation / Directions:
Heat the oil in a skillet and saute the onion and garlic for 3 to 4 minutes, or until just softened. Add the bell pepper, rice, and oregano to the pan. Cook for 2 to 3 minutes, stirring to coat the rice in the oil.
Mix the stock together with the wine and add to the pan a ladleful at a time, waiting for the liquid to be absorbed by the rice before you add the next ladleful of liquid.
Once all the liquid has been absorbed and the rice is tender (about 15 minutes total), remove the pan from the heat and leave until the mixture is cool enough to handle.
Cut the cheese into 12 pieces. Taking about a tablespoon of risotto, shape the mixture around the cheese pieces to make 12 balls.
Heat the oil until a piece of bread browns in 30 seconds. Cook the risotto balls in batches of 4 for 2 minutes, until golden. Remove the risotto balls with a slotted spoon and drain thoroughly on absorbent paper towels. Garnish with a sprig of basil and serve hot.
VARIATION: Although mozzarella is the traditional cheese for this recipe and creates the stringy "telephone wire" effect, other cheeses, such as cheddar may be used if desired.
NOTES: The Italian name for this dish translates as "telephone wires", which refers to the strings of melted mozzarella cheese, the surprise contained within the risotto balls.
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