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Method

1. 1 Sauté onions in olive oil, add minced pork and stir-fry until cooked through, then add canned tomatoes and simmer for 20 minutes to make a thick sauce.
2. 2 Add the Arborio rice to the sauce and cook for about 18 minutes until the rice is soft and dry. Mix in the grated cheese and let cool completely.
3. 3 Cut the mozzarella into long strips, then wrap the rice around the cheese strips to form oval-shaped balls about the size of an egg.
4. 4 Dip the rice balls in beaten egg, then roll them in breadcrumbs until completely coated.
5. 5 Deep-fry at 170 degrees for 4 minutes until golden brown and crispy, then drain on paper towels.
6. 6 Break it in half while it's still hot; the cheese is ready when it stretches like telephone cords.

With an appliance

• Air fryer 59 min

  Replace step 5: spray the rice balls with oil, fry at 195 degrees for 12 minutes, flip at the 6th minute; let rest for 2 minutes before breaking them apart so the cheese still stretches without burning.