Arancini with basil pesto and smoked scamorza

Heat olive oil in a large frying pan over low heat; cook onion and garlic, stirring occasionally, until softened (10 minutes). Increase heat to medium, stir in rice and thyme to lightly toast (1-2 minutes), then add wine and stir until almost evaporated (1-2 minutes). Add hot stock, a ladleful at a time, stirring continuously until stock is absorbed before adding the next, until rice is al dente (15-18 minutes; you may not need all the stock). Remove from the heat; stir in parmesan and season to taste. Spread over a tray and cool to room temperature, then refrigerate to chill (1½ hours).

Cut scamorza into 1cm cubes and set aside. Shape walnut-sized portions (about 1½ tbsp) of rice mixture and flatten into small discs. Place scamorza cube in centre of each, drizzle with 1/2 tsp pesto, then press rice around to enclose completely. Place flour, egg and panko crumbs in three separate shallow bowls. Season flour generously. Dust rice balls evenly in flour, shake off excess, then dip into egg and press into crumbs, coating evenly. Refrigerate on a tray lined with baking paper to chill (30 minutes). Makes about 24.

For pomodoro sauce, combine all ingredients in a blender, blend until smooth and season to taste. Transfer to a small saucepan over low heat until warm.

Half fill a large saucepan with oil. Place over medium heat until oil reaches 170°C on a deep-frying thermometer. Deep-fry arancini in batches, turning occasionally, until golden (3-4 minutes; be careful as hot oil may spit). Using a slotted spoon, carefully transfer to a wire rack set over a baking tray lined with paper towel to drain. Season to taste.

Spoon pomodoro sauce on serving bowls; arrange arancini on top and scatter with extra parmesan to serve.