First make you rice. Saute the onion in a large pan, season with salt and garlic powder, once translucent (about 6-8 min), add your stock. Add the tomato paste and 2 TBSP of butter and stir.

Once this mixture comes to boil, add the rice. Let boil for 30 seconds and then reduce to a simmer and cover. Continue to check the rice and stir, to avoid sticking to the bottom. Once cooked, add the remaining butter and add to a large tray. Top with pecorino/parmigianno and let this mixture cool. It’s best if you let it cool at room temp for 1 + hours but you can also cool in fridge for 30 min or so.

Meanwhile: make your filling. Saute carrots, onion, celery. Add ground meat if you are using and cook down. Then add peas and tomato paste and 1 C of water. Season the entire mixture with salt and then add the parsley/basil. Let this mixture simmer for 20 min or so- the water should reduce. Once done everything will come together with a nice thick tomato sauce around it.

If you are using ham/prosciutto, add at the end (no need to cook it). Once filling is cooked, add the butter. Now let this mixture cool.

Form rice balls by flattening the rice mixture into your palm, adding some mozzarella, filling, and a bit more mozzarella, and add more rice on top. Repeat for all balls (makes between 8-16 depending on size) — you can make these classic Sicilian (the size of a softball) or smaller! I made them small to serve to a crowd. TIP – use a bowl of water and continuously dip your fingers into the water for ease of shaping the balls! *NOW – let these cool IN THE FRIDGE, uncovered, either overnight or for at least 6 hours* they need to dry out and harden before you fry.

To fry – coat each cold ball in egg and then breadcrumb. Add Olivari Grapeseed Oil to a deep pot and let it come to 350 degrees (I think :)). Test the oil by throwing in a piece of breadcrumb, if it starts frying, you're ready. Fry each ball for 6-7 minutes until deeply golden brown then let cool. Serve with tomato sauce + a bit more cheese if you['d like!