Arancini - Stuffed Rice Balls

Ingredients
4 cup of rice
1 small bag saffron
3 tbsp grated Pecorino or Parmigiano Reggiano
5 eggs
1 1/2 cup breadcrumbs
Flour
10 Tbsp 100% Organic Extra virgin Olive oil
Salt

For the filling
1/2 pound minced meat
1 cup shelled peas
1 small onion chopped
1/2 stalk celery chopped
1/2 carrot chopped
4 Tbsp 100% Organic Extra virgin Olive oil
Dry white wine
2 spoons tomato concentrate
4 oz fresh caciocavallo or primosale diced
Salt
Black Pepper.

Preparation
In a pan with extra virgin olive oil fry onion, celery and carrot until golden then add meat and sauté for a 5 min, then sprinkle with wine and allow to evaporate then add the peas and mix.
Stir in a cup of warm water and add the tomato concentrate then add salt, black pepper and cook for 40 min.
Boil the rice in abundant salted water; strain it al dente and season with the saffron, dissolved in a little water , the pecorino and 2 eggs. Let the mixture cool down and put a spoonful in one hand. Squash the rice, and make a shell and fill with meat sauce and caciocavallo then close up with some more rice and shape into a ball. Cover with flour then dip in the beaten eggs and then in the breadcrumbs and deep fry in abundant hot extra virgin olive oil.
Serve.