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