Cook the shallot slowly in a knob of butter until soft, stir in the rice and toast for 2 minutes. Splash with the wine, allow evaporation, add a ladle spoon full of stock and simmer until liquid is absorbed. Take off the heat and cool for later use. Cut the mozzarella balls into wedges and roll through flour, dip in egg and roll again in the polenta. Repeat the process twice. Keep refrigerated until ready to use. To finish the risotto, cook the garlic and chilli in olive oil, stir in the saffron strings and pour in a ladle spoon of stock, allow the saffron to infuse. Add the rice to the liquid; continue pouring the stock gradually until the rice is cooked. Take off the heat; season with salt and pepper, beat in a knob of butter and the Parmesan cheese to obtain a creamy risotto. Fry the mozzarella in a pan of hot oil until golden and crispy. Drain on kitchen paper. Spoon the rice into serving plates. Sprinkle with the tomatoes and garnish with the mozzarella. Drizzle with extra virgin olive oil and serve.