If using saffron strands, grind with salt.

In a large saucepan, bring to a boil the chicken broth, butter, and saffron/salt mixture (or just salt).

When boiling, add the rice, stir and bring back to the boil.

Once boiling, reduce heat to the lowest cover with a tight fitting lid and cook for 15 minutes. Don't be tempted to lift the lid.

After the cooking time turn the heat off. Don't lift the lid! Let the rice sit for a further 10 minutes.

Turn the rice into a large, flat baking dish and mix through grated parmesan cheese. Cover with plastic wrap to retain the moisture and allow to cool.

Heat the oil and add the finely chopped onion, carrot and celery. Saute for a few minute until softened.

Once the vegetables are softened, add the pancetta or bacon, chopped garlic followed by the ground meats. Stir and fry to brown, breaking up the meat well.

Add the wine and allow it to come to a boil.

Then add the remaining ingredients except the peas. Bring to a boil, then turn the heat down and simmer slowly for 1 hour without the lid.

This recipe needs approximately 2 cups of meat sauce.

Have the cooled rice, cooled meat sauce, and chopped mozzarella cheese ready for the assembly.

Wet your hands. Take about a tablespoon of rice and flatten into your cupped hand. Add a large teaspoonful of meat and cube of cheese.

Add a little more rice on top while moulding the edges of rice around the filling. Press together firmly with your other hand cupped over the top and form a ball.

In a large bowl, whisk together the flour, water, or milk and egg.

Dip each rice ball into the batter. Once all the rice balls are dipped in the batter, roll in breadcrumbs.

Refrigerate your rice balls for 30 minutes.

Heat the oil over medium heat for about 5 minutes to obtain the correct temperature.

When the oil is at the correct temperature, carefully lower 3 or 4 rice balls into the hot oil.

Fry until golden brown and heated through. Use a slotted spoon to remove the rice balls from the hot oil. Drain on absorbent paper.