Arancini

Put about four or five tablespoons of extra virgin olive oil in the saucepan and cook the celery, carrots and onion until golden brown, then add the meat and brown it until it is still a little bit red.

Add a nice amount of basil and a glass of water. When only a little water is left, stir in the tomato paste until the meat goes nice and red.

Add a tablespoon of salt, mix well, and cook the sauce about 10 minutes.

In a separate pan put about three tablespoons of extra virgin olive oil and cook the onion until golden, two or three minutes.

Add one liter of water for half a kilo of arborio rice.

When the water boils add a spoon of the tomato sauce with the mince and the peas, then one vegetable stock and wait until it melts, then add the rice.

Cook until the water is absorbed, about 15 minutes.

Cut the mozzarella into small cubes and break two eggs; set both aside.

Chill a tray in the freezer, spread the cooked rice on it to cool quickly, then squash a portion flat in the hand.

Put a little pork and veal mince and some cheese in the middle and close the rice into a ball.

Wet the arancini in the beaten egg, roll them in breadcrumbs and deep fry until they take on colour, draining on kitchen paper.