Pecorino Arancini

Preheat oven to 180°C. Heat olive oil in a heatproof casserole over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until soft and fragrant. Add rice and stir to coat with onion mixture. Add stock and bring to the boil. Cover and bake for 20 minutes or until rice is tender. Transfer risotto to a bowl to cool.

Cut eight 2cm cubes from cheese. Finely grate remaining cheese and add to risotto with chives and thyme. Season. Stir until well combined. Place flour and breadcrumbs in 2 separate bowls. Whisk eggs with 2 tbs of cold water in a bowl. Divide risotto mixture into 8 portions. With wet hands, form 1 portion of mixture into a ball, inserting a pecorino cube into the centre. Repeat with remaining portions and pecorino.

Lightly coat each arancini with flour, then egg, then breadcrumbs. Half-fill a medium saucepan with vegetable oil. Place over medium heat. When oil is hot, add 3 arancini and cook for 8 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining arancini. Serve with basil pesto and lemon wedges.