Arancini Rice Balls

Directions

1. 1
   Scald tomatoes in boiling water, drain, peel, and seed them.
2. 2
   Chop pulp.
3. 3
   Chop onions finely.
4. 4
   Dice provolone and mozzerella.
5. 5
   Place 2 Tbsp oil in pan, add 1/2 chopped onion and let it sweat without browning.
6. 6
   Add ground beef and let it brown through.
7. 7
   Add 3 ounces white wine and let evaporate on high heat.
8. 8
   Flavor with a pinch of salt and pepper.
9. 9
   Cover pan and cook on medium heat for 15-20 minutes, stirring occasionally.
10. 10
    Place remaining oil in another pan with 1/2 cup chopped onion and let it sweat without browning.
11. 11
    Add peas and cook for 2-3 minutes.
12. 12
    Flavor with salt and pepper.
13. 13
    Pour in a ladle of water and allow to cook on medium heat for 10-12 minutes, stirring occasionally with a wooden spoon.
14. 14
    Remove mixture from heat, pour in a bowl and allow to cool.
15. 15
    Add cooked meat.
16. 16
    chopped provolone, and mozzarella cheeses, and chopped tomatoes.
17. 17
    Place 30 g butter in a pot, add remaining chopped onion and let it sweat without browning.
18. 18
    Add rice, cook for 1-2 minutes, stirring with wooden spoon.
19. 19
    Pour in remaining white wine, and let it evaporate on high heat.
20. 20
    Add stock a little at a time, cooking on medium heat for 10-15 miutes, stirring occasionally.
21. 21
    Take risotto off heat and add remaining butter, grated parmesan cheese, 2 eggs, and a pinch of salt.
22. 22
    Stir with wooden spoon til ingredients are perfectly mixed.
23. 23
    Place rice in a wide dish and allow to cool slightly.
24. 24
    To prepare arancini balls, roll rice into many little balls the size of a mandarin.
25. 25
    Make a hole in the center of each ball and stuff with a spoonful of the pea mixture.
26. 26
    Plug the hole with some rice.
27. 27
    Prepare 2 bowls, one with remaining egg, slightly beaten, and a pinch of salt, the other with the breadcrumbs.
28. 28
    Roll rice balls first in egg, then in breadcrumbs.
29. 29
    Heat plenty of peanut oil in a pan and drop arancini balls, a few at a time.
30. 30
    When they turn an even golden color, drain and dry them on paper towels.
31. 31
    Serve hot.