Heat 2 tablespoons olive oil and butter in a large saucepan over medium heat. Sauté the diced onion for 5 minutes until softened, then add the minced garlic and cook for 1 minute.

Add the arborio rice and stir for 2 minutes until the grains are well coated and slightly translucent at the edges.

Pour in the white wine and stir until absorbed. Add the warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more, for approximately 18-20 minutes until rice is al dente.

Remove from heat, stir in the grated parmesan, season with salt and pepper, then spread the risotto onto a baking tray and refrigerate for at least 1 hour until completely cold.

To make the pesto, combine basil, parsley, mint, pine nuts, garlic, and parmesan in a food processor. Pulse while slowly adding the olive oil until smooth. Add lemon juice and season to taste.

Take approximately 60g of cold risotto, flatten in your palm, place a piece of burrata in the centre, and carefully shape into a ball ensuring the cheese is fully enclosed. Repeat to make 12 arancini.

Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow bowls. Roll each arancini in flour, dip in egg, then coat thoroughly in breadcrumbs.

Heat vegetable oil in a deep pan or fryer to 175°C. Fry the arancini in batches of 3-4 for 4-5 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 75°C.

Remove with a slotted spoon and drain on kitchen paper. Rest for 2 minutes before serving.

Serve 3 arancini per person with a generous drizzle of wild herb pesto and extra pesto on the side for dipping.