Method

First make the rice mix by put oil & rice in a saucepan over a med heat, stir & heat the rice in the oil for 2 mins, then add wine & stock cube, stir in, when rice dries out add 1/4 of the water, cook & stir until it dries out, repeat until all the water has been used, then set aside for 4 hour to go cold, then stir in the egg.

Heat oil in a deep fat fryer or is a deep saucepan to 170°C. Or you can use an oil sprayer to spray Arancini's & place in an oven at the same temperature.

Divide rice into 8 equal balls, then place ball on a piece of cut cling film & make a flattened round disc about 12cm across, then mix cooked peas with ragu sauce, then dollop a tbsp of the ragu in the centre of the disc then a piece of mozzarella then another tbsp of ragu, next gather the cling film around the edge & lift upwards then twist the cling film to pull into a tight ball incapsulating the filling, re-move the cling film & repeat to all done, set aside.

Make the tomato sauce, place onion & olive oil in a saucepan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, the add basil stalks stir & cook for 30 sec, then add passata, sugar, tomato puree, sugar, salt & Pepper, bring to a simmer & cook for 5 mins stirring all the time, when done blend sauce with a stick/hand blender or liquidiser to smooth.

Coat the Arancini's first with the beaten egg, then roll in the breadcrumb to coat all over, when all done either deep fat fry or place in a oven sprayer with oil for between 5 to 10 mins or until golden brown.

Place 2 Arancini per portion on a serving plate, pour over tomato sauce & garnish.