Heat olive oil in a large pan on medium heat. Sweat the chopped onion, covered, for 8 mins until soft. Add garlic and thyme. Cook for further 2 mins.

Stir in the arborio rice and gradually add chicken stock a little at a time, stirring continuously until the liquid has been absorbed and rice is cooked. Stir in the spring onion, peas, parmesan and chopped ham. Season with crushed black pepper and leave to cool completely.

Wet your hands and roll a spoonful of the cooked rice to shape into a ball. Makes around 11 balls.

Put the flour, eggs, quinoa flakes in 3 separate bowls. Dip the risotto balls in the flour, followed by the eggs, then the quinoa flakes.

Heat olive oil in a heavy-bottomed pan on medium heat until a quinoa flake sizzles when dropped in.

Working in batches, put a few risotto balls in the hot oil and fry for 3-5 mins until golden brown and occasionally throw in knobs of butter when seen that the oil has been soaked up by the crumbed risotto balls. Transfer to a plate lined with a paper towel.

Meanwhile, in a casserole dish heat up some tomato sauce. Place the risotto balls in the sauce, place a few pieces of bocconcini around and bake in the oven for 5 mins or till the cheese starts to melt.

Serve with a balsamic glaze drizzle and fresh basil.