Heat the oil in a skillet and cook the onion and garlic for 3-4 minutes or until softened.
Add the bell pepper, risotto rice, and oregano to the pan. Cook for 2-3 minutes, stirring to coat the rice in the oil.
Mix the stock together with the wine and add to the pan a ladelful at a time, waiting for the liquid to be absorbed by the rice before you add the next ladelful of liquid.
Once all of the liquid has been absorbed and the rice is tender (it should be about 15 minutes in total), remove the pan from the heat and leave until the mixture is cool enough to handle.
Cut the cheese into 12 pieces. Taking about 1 tablespoon of risotto, shape the mixture around the cheese pieces to make 12 balls.
Heat the oil, and fry balls until browned.
Place on a paper towel lined dish. Garnish with basil before serving.