Add butter to a saucepan over medium heat.

Once the butter is melted and the pan is hot, add the onion and garlic and sauté until soft and translucent.

Add the rice and toast for a few minutes until it smells toasty or nutty. The rice shouldn’t really change colour but just get a nice smell.

Add the Pernod, and a ladle of stock, drop the heat to low and stir until fully absorbed.

Add the next ladle of stock and continue this process until the rice is fully cooked. You might need more or less stock depending on the brand of rice you use and how hot your pan is (A higher heat can mean that more of the liquid will evaporate rather than absorb into the rice)

Add the parmesan, and season with salt and pepper.

Transfer to a tray and set in the fridge or freezer for a few hours until firm and set but not frozen.

Once firm, create a disc and add a piece of mozzarella to the center then roll into a ball.

Dust in flour, then beaten egg and finally, panko bread crumbs.

Fry in oil at around 180C for 5 or so minutes or until golden and crisp.

Serve immediately and enjoy!