Bring the stock to the boil in a medium pan, then add the rice, salt and saffron. Bring back up to the boil, then turn down the heat and simmer on a medium heat until the stock has been absorbed. Stir in the grated parmesan, herbs and pasted garlic and season to taste, then leave to cool completely, then pop it in the fridge.
Stir the mozzarella into the cooled rice and check the seasoning. Roll a tablespoonful between wet palms to form a ball of your chosen size. Poke a hole in the middle and spoon in a little of the sun-dried tomato paste and a tiny cube of gorgonzola, then fill the hole with extra rice. Repeat until all the rice is used up.
Beat together the egg, flour and enough water to make a thick batter (about 175ml), season this with ¼ teaspoon of sea salt and a pinch of pepper. Put the breadcrumbs on to a plate.
Heat the oil in a deep pan, 1/3 full, to 170C, or until a breadcrumb sizzles on contact. While the oil is heating up, dip each rice ball into the batter to coat, then into the breadcrumbs, heaping them on top and pressing lightly to ensure they are well covered.
Cook in batches until golden brown, making sure the oil comes back up to temperature between batches, and drain on kitchen towel. Sprinkle with a little salt while still warm.
Risotto base
Filling