1. In a pot, sauté guanciale until light brown.
2. Add in onions and cook for 2 minutes.
3. Add in arborio rice and sauté for another 3 minutes.
4. Add vegetable stock, bring to a boil and reduce heat to simmer.
5. Season with sea salt to taste.
6. Simmer until rice is cooked.
Stir in butter.
7. Allow rice to cool and chill in chiller.
8. Roll rice into balls and coat with flour, eggs and bread crumbs.
9. Deep fry in deep fryer until golden brown and warm in the centre.
10. Serve with basil pesto.
Recipe by Chef Clement.
