Bring the chicken stock to a boil and add the rice. Bring to a simmer and cook, covered, for about 20 minutes, until the broth is absorbed.

After the rice is cooked, pour into a large shallow dish or pan and allow to cool. Once cooled, stir in the grated cheese and the eggs. Mix well.

In a large sauce pan, on medium heat sauté the onion, garlic and mushrooms in the olive oil.

Add the ground meat and brown, stirring frequently. Add the wine and cook for 1 minute until it evaporates.

Pour in tomato passata and bring to a boil. Lower the heat, cover loosely with the lid and simmer for 1 hour until the sauce has thickened. Add salt and pepper to taste.

In the last 10 minutes of cooking, stir in the peas. Set aside to cool.

In a deep, heavy bottomed dutch oven, large enough to contain 7-8 arancini, add 2 litres of vegetable oil.

Prepare two bowls with the breadcrumbs in one and the beaten eggs in the other. Transfer the prepared sauce to a bowl. Now you are ready to assemble your arancini.

Using a ½ cup measuring cup, scoop the rice into your hand and shape into a ball. Make an indentation in the centre of the rice ball with your thumb and add a spoonful of meat sauce. Close the rice mixture around the meat and shape into a ball.

Dredge in the egg wash and then roll in the breadcrumbs. It is recommended that you prepare all of your arancini and have them ready for frying.

In order to check if your oil is hot enough (if not using a deep fryer) place the handle of a wooden spoon in the pot and if the oil begins to bubble and fry around the handle, it is ready for your arancini. Fry 7 or 8 arancini at a time until they are golden brown, about 3-4 minutes. Transfer to a dish lined with paper towels to absorb extra oil. Serve hot.