Arancini: rice balls with ground beef, peas and soffritto, crumbed and fried

In a pot with four or five tablespoons of extra virgin olive oil cook the onion; add one liter vegetable stock, 120 g butter and one tablespoon tomato paste.

Add the rice, cover with a lid and cook. When ready, stir in a good amount of butter, pecorino or parmigiano and extra virgin olive oil; let it go cold.

Make a soffritto of celery, carrots and onions; add ground beef, then peas, tomato paste, torn basil and a splash of water; cook gently on medium-low about 20 minutes, finishing with a little butter.

Take the cold rice and shape it (transcribed "now we make the bowl").

Crumb either with a flour-and-water batter or with egg, then breadcrumbs.

Fry five to seven minutes.

Serve on homemade tomato sauce with a sprinkle of pecorino and a basil leaf.