Rice arancine|rice balls

Brown the finely sliced half onion in a saucepan with oil and butter, add the minced meat
And fresh shelled peas.
After a few minutes, add a little tomato paste diluted in a glass of hot water, chopped parsley, celery, basil and half a crumbled stock cube; adjust salt, pepper and bring to cook.
Boil the rice in a little salted water and cook it (it should be dry and sticky).
Meanwhile, hard an egg.
Once cooked, add butter, a pinch of saffron, and three tablespoons of grated cheese,
1 egg yolk to the rice.
For successful arancine, let both the rice and the meat sauce cool down.
At this point, form slightly pear-shaped patties with the rice; create a small hole in the center, fill it with some of the meat sauce and bits of hard-boiled egg, close it with rice.
Flour the arancine, dip them in beaten egg and then in breadcrumbs, fry them in plenty of hot oil, drain on a sheet of paper towels and serve them.