Cook the rice: sauté onion in olive oil until soft. Add rice and toast for 2 minutes. Add stock ladle by ladle, stirring, until the rice is cooked and very thick (drier than risotto). Stir in Parmigiano and beaten eggs. Season and spread on a tray to cool completely.

Make the filling: brown the minced meat in a pan, add the passata and peas, season and cook until thick. Cool.

With damp hands, take a golf ball-sized portion of rice and flatten in your palm. Place a teaspoon of filling and a cube of mozzarella in the centre. Fold the rice around the filling and shape into a ball. Repeat.

Dip each rice ball in beaten egg, then roll in breadcrumbs to coat thoroughly.

Deep-fry in oil at 180°C for 3–4 minutes until deeply golden. Drain on paper towels.

Serve hot with extra tomato sauce for dipping.