Pour the soy milk and stock into a medium-sized saucepan and bring to a boil.
Remove the pan from the heat.
Heat the butter in a large saucepan.
Add the onion and garlic and sauté over medium heat for 2–3 minutes, or until soft.
Add the rice and stir for 1 minute, or until the rice grains are transparent.
Add the liquid to the rice mixture one ladleful at a time, stirring constantly after each addition until all the liquid is absorbed. This process should take about 20–25 minutes.
Set risotto aside to cool.
Divide the risotto into 12 equal portions and roll them into balls.
Gently press your thumb into each ball and place a cube of mozzarella in the indentation, then pinch the risotto to enclose the cheese, and roll the balls again.
Place the balls on a tray, cover, and refrigerate until required.
Heat the oil in a large frying pan until hot. (The oil is ready when a small cube of bread added to it turns golden.)
Dip each risotto ball first into the beaten egg, then into the breadcrumbs.
Spear each ball with a sprig of rosemary and deep-fry the balls, two at a time, until golden brown.
Use a slotted spoon to transfer the cooked balls onto a paper towel.
Serve warm.

Rosemary Arancini

Phyto Muesli