Chop the onion and garlic. Remove the core of the garlic and mince it. Roughly chop the bacon.

Heat half the olive oil in a pan over medium heat. Add onion and bacon, sauté until the onion becomes translucent. Add rice and stir until well combined. Lower the heat, add consomme, and gradually add water while stirring occasionally. Cook for 20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and mix in the risotto ingredients. Spread onto a tray and let cool.

In a clean pan, heat the remaining olive oil and garlic over low heat until fragrant. Add tomato sauce ingredients and simmer over medium heat for 3 minutes until thickened.

Divide the pizza cheese into 6 portions and roll them into balls. Take 1/6 of the risotto mixture, flatten it on a piece of plastic wrap, and place a cheese ball in the center. Wrap and shape into a ball. Repeat for all portions. Chill in the refrigerator for 15 minutes.

Coat each ball in flour, then beaten egg, and finally breadcrumbs.

Heat salad oil in a pot to 180°C. Fry the balls until golden brown, turning occasionally.