In a large pot, saute butter, garlic and onion on a medium heat until soft. Add rice and cook for a few minutes or until the grains start to turn translucent. Add your dried herbs into the mix.
Add in chicken stock into rice mix, 0.5 cup at a time and keep stirring it until it cooks to al dente. Season with salt, pepper and parmesan.
Spread it out on a baking sheet and let it cool down in the fridge.
Arancini:
Mix the risotto mix with peas and ham to even consistency.
Divide the mix into 12 balls, then thumb through a small ball of mozzarella.
Re-form the ball and lightly dust with flour, coat with egg, then crumbed with breadcrumbs.
Deep fry the arancini until golden brown and set aside to cool.
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