Risotto balls with Italian-style vegetables

Ingredients
* 20g butter
* 1/4 cup olive oil
* 1 teaspoon saffron threads
* 2 brown onions, finely chopped
* 11/2 cups arborio rice
* 5 cups vegetable stock, simmering
* 1/4 cup grated parmesan cheese
* 100g mozzarella cheese, cubed
* 1 cup plain flour
* 2 eggs, lightly beaten
* 2 cups fresh white breadcrumbs
* olive oil cooking spray
*
Italian-style vegetables
* 1 eggplant, cut into 2cm cubes
* 1 red capsicum, cut into 2cm cubes
* 1 green capsicum, cut into 2cm cubes
* 425g can diced Italian Roma tomatoes

Method
1. Heat butter and 1 tablespoon oil in a saucepan over high heat until sizzling. Add saffron and half the onion. Cook, stirring, for 3 to 4 minutes or until onion is tender. Add rice. Stir to coat with oil.
2. Add 1 cup of hot stock to saucepan. Stir until stock has been absorbed. Continue adding stock, a cupful at a time, stirring constantly until absorbed (this will take about 20 to 25 minutes). Remove from heat. Stir in parmesan and season. Cool.
3. To make Italian-style vegetables: Heat remaining oil in a saucepan over medium-high heat. Add remaining onion. Cook, stirring, for 2 minutes. Add eggplant, capsicum and tomatoes. Cook over medium-low heat for 25 to 30 minutes or until vegetables are tender and mixture thickens.
4. Preheat oven to 200°C. Line a baking tray with baking paper. Roll heaped tableÃ��­spoonfuls of rice mixture into balls. Press a cube of mozzarella into the centre of each, making sure cheese is completely enclosed by rice.
5. Place flour, eggs and breadcrumbs into separate dishes. Roll rice balls in flour. Coat with egg, then roll in breadcrumbs. Place onto prepared baking tray. Spray with oil. Bake for 15 to 20 minutes or until golden. Serve with Italian-style vegetables.