• salt
• 1 cup Arborio rice
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 8 ounces ground beef
• 1 cup frozen green peas
• freshly ground pepper
• 1/2 cup freshly grated Parmigiano-Reggiano (or substitute domestic parmesan)
• 1 tablespoon butter
• flour
• 4 eggs, beaten
• 2 cups dried bread crumbs
• vegetable oil for frying

Bring a large pot of water to a boil. Add salt and the rice, and cook for 10 minutes. Drain, and set aside to cool. In a skillet over medium heat, warm the olive oil. Add the onion, and sauté until golden. Add the ground beef, and cook for 5 minutes, or until browned. Add the peas, season with salt and pepper, and set aside to cool.

Add the Parmigiano and butter to the rice, and mix well. Form the rice mixture into a small ball in your hand, about 11/2 inches in diameter. Using your finger, make a small indentation in the rice, and fill it with the beef mixture. Close the rice around the filling, and repeat with the remaining rice and filling. Bring 2 inches of vegetable oil to 350°. Roll the arancini in flour, and then in the egg. Dredge in the bread crumbs. Carefully lower the arancini in batches into the hot oil. Fry until golden brown, about 2 minutes. Makes about 20 arancini

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