1. To make risotto, heat 1 tbsp oil in a deep non-stick pan. Add onion and sauté till translucent.

2. Add Arborio rice, mix and sauté well. Add 1 cup water and stir to mix.

3. Add tomato sauce and mix well.

4. Finely chop 1 dried red chilli and add. Mix well and add 1 cup water, stir to mix and cook till just done.

5. Switch off heat, add butter and 2 tbsps Parmesan cheese powder. Mix well and cool to room temperature.

6. Take cooked risotto in a bowl. Add 1 tbsp Parmesan cheese powder, breadcrumbs, basil leaves and mix well.

7. Divide risotto mixture into 8 equal portions and stuff each portion with a cheese cube and shape into a ball.

8. Break egg in a bowl and beat well. Spread Saffola Peppy Tomato Masala Oats on a plate.

9. Heat sufficient oil in a kadai.

10. Dip arancini balls one by one in beaten egg, coat with oats and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

11. To make dip, finely chop remaining dried red chilli and combine with mayonnaise, garlic, pepper powder and 1 tsp Parmesan cheese powder and mix well.

12. Garnish arancini balls with little basil leaves and serve hot with prepared dip.