To make the risotto, heat oil in a large pot.

Add onion and cook until onions are softened and turn translucent.

Add rice and sauté for a few minutes until it is well coated with the oil.

Add saffron and half of the wine. Cook on medium heat, stirring often – almost continuously – until most of the wine has been absorbed by the rice. Add the rest of the wine and repeat the procedure.

Add stock a little at a time (about ¾ - 1 cup) and cook, stirring almost continuously until most of the stock has been absorbed. Repeat this procedure with each addition of stock until rice is tender and slightly creamy.

Add cheese, butter and salt. Stir to combine.

Transfer to a cookie sheet and spread in a thin layer to cool.

Meanwhile, let’s make the fillings.

To make the ragu filling, heat oil in a large skillet.

Add onion and garlic. Saute until softened.

Add ground meat and cook until meat is cooked through. Add marinara sauce and bring to a boil.

Reduce to a simmer and cook for 15 minutes.

Add parsley, salt and pepper. Stir to combine.

To make the mozzarella filling, combine mozzarella, peas and marinara. Stir to combine.

To make the arancine, with oiled hands take about an egg sized portion of risotto and form a concave shell in your hand. Place a little of either filling inside. Take a little more risotto to form the cover and form into a well sealed ball. Repeat. You should get 10 rice balls.

Heat enough oil for deep frying.

Roll rice balls in egg white and then in flour-breadcrumb mixture and place in the hot oil. Fry until golden brown.

Serve with extra filling or plain marinara sauce.