Heat the oil in a large saucepan. Add the onion and bacon and cook until the onion has softened. Stir in the garlic and rice and cook for one minute
Gradually add stock in small amounts and stir, allowing liquid to be absorbed by the rice before adding more. Continue until rice is cooked
Stir in the grated cheese, tomatoes and herbs then spread risotto on a tray to cool for 20 minutes
Make a ball using 1 1/2-2 tablespoons of risotto and enclose a piece of cheese in the centre. Repeat with remaining risotto and cheese to make 32. Roll each ball in flour, then egg mixture and then breadcrumbs. Chill until firm
Heat the extra oil in a wok or large saucepan and deep fry the arancini in batches until golden, then drain well on paper towel
