1. Melt the butter in a heavy based saucepan over medium heat. Add onion, garlic and beef bacon; cook for 5 minutes. Add the rice and stir to coat the grains in butter.
2. Add the simmering chicken stock to the rice, a ladleful at a time, and stir continuously until the stock is absorbed. Continue adding the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes, until the risotto is creamy but the rice is still firm to the bite. Set aside to cool completely and then stir through the basil.
3. Divide the block of Castello Creamy Havarti into 24 pieces. Roll 1 tablespoon of risotto mixture around each piece of cheese. Dust each ball in flour, dip in egg and roll in breadcrumbs until completely coated. Place on a tray, cover and refrigerate for 30 minutes.
4. Deep-fry the risotto balls in batches for 3-4 minutes, or until the outside is golden brown and the cheese center is soft. Drain on paper towel and then serve immediately.