Toast the rice in a shallow pan with one tablespoon of oil.

Add the wine and allow to evaporate, cook for one minute, stirring.

Pour 700ml of boiling water to the pan and stir intermittently on a medium-high heat for 15-17 minutes.

When the risotto is cooked, remove it from the heat, stir in the butter and Parmigiano Reggiano.

Season as required.

Scrape the risotto into a clean, shallow bowl.

Crack in the egg, breadcrumbs, and Greek basil leaves.

Stir well, adjust seasoning if required.

Into a frying pan, add the remaining oil and fry off tablespoon amounts of the risotto mix. Fry on each side for 2 minutes or until golden.

Serve with a spritz of fresh lemon juice.