PREPARATION:

Ground Meat Sauce:

1. Heat the olive oil and butter over medium heat in a heavy-bottomed saucepan. Add the onion and garlic and cook over medium heat until the vegetables are translucent and soft. Add veal, pork, and beef and stir in the carrot and celery and stir until browned. Drain off excess liquid add tomato paste, and wine. Cook & reduce wine for a few minutes then add crushed tomato. Simmer over medium heat from 1 to 1 1/2 hours. Season with salt and pepper and allow to cool completely.

Risotto:

1. In a heavy, wide 4 quart pot, heat the olive oil over medium heat. Cook onions until golden, stirring often. Add the rice and stir to coat with oil. Toast the rice until the edges become translucent, about 1 -2 minutes. Pour in wine and stir until evaporated. Add 1/2 cup of warm stock and 1/2 teaspoon of salt. Cook, stirring constantly, until all stock has been absorbed. Continue to add stock in small batches-just enough to completely moisten rice-and cook until the liquid has been absorbed. Stir constantly and adjust the heat so the rice is simmering gently until the rice is creamy but al dente. About 16 to 20 minutes. Remove from heat stir in butter and grated cheese then pour on to shallow baking tray and allow to cool.

To make the Arancini:

1. In a bowl, combine risotto, parmesan and eggs. Mix well and set aside. In a bowl, combine meat sauce, peas, and mozzarella. Mix well and set aside.
2. Heat a large pot of oil to about 350 degrees F.
3. Using your hands, roll risotto mixture into round balls the size of a small egg. With your finger make an indentation in the center and fill each one with a teaspoon of meat mixture, close the indentation and roll until smooth. Dredge each arancini in flour, dip in the egg wash and roll in the breadcrumbs.
4. Deep fry arancini until golden brown about 2 minutes. Transfer to a towel-lined plate, season with salt if desired and serve.