Heat the stock in a saucepan and keep hot for use.
Meanwhile, heat the oil in a large saucepan. Add the onion, pepper and cook, stirring occasionally, for 5 minutes. Add the rice & Garlic to the onion mixture and cook, stirring, until the grains appear slightly glassy. Add the White wine to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed.
Add a ladleful of the hot stock and allow the liquid to absorb into the rice.
Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Do this until the rice is tender yet firm to the bite and the risotto is creamy. Stir in the parmesan and Tabasco. Set aside for 2 hours to cool.
Place the breadcrumbs on a large plate. Place the flour in a bowl. Crack the eggs into a separate bowl and whisk with the milk.
Use wet hands to shape of the risotto mixture into 2oz. sized balls.
Press your thumbs into the center of the ball to make an indent. Place a piece of mozzarella in the indent, then mould the risotto mixture around the mozzarella to enclose. Repeat with the remaining risotto mixture and mozzarella to make 20 plus balls. Roll the risotto balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat. Place on a large plate. Place in the fridge for 30 minutes to chill.
Fry in oil at 375oF /190oC until golden. Serve immediately with side salad.