2) Once the minced beef and tomato paste begin to simmer, turn down the heat to low and cook for 30 minutes. If the mixture begins to stick, add a touch of water. Add the peas once cooked. Allow to cool in refrigerator for at least 2 hours.
3) For the rice, heat 3 tbsp of olive oil in a medium-sized skillet over medium heat. Add the rice and stir until evenly coated with oil. Add half the chicken stock and the saffron, stirring continually. Once the stock has been absorbed, continue to add small increments of stock, still stirring continually.
4) Once all the stock has been absorbed, add the cheese and pepper, the rice should be tender but al dente. Pour the rice onto a baking sheet and place in the refrigerator for at least 2 hours. It should be possible to form the into a ball once cooled properly.
5) Take handful of cooled rice and flatten while forming an indent in middle of the ball. Take a teaspoon or so of cooled meat mixture and a mozzarella cube and place in the indentation of rice. Take another half a handful or so of rice and finish forming the rice ball. Continue until mixture is finished.
6) Mix the flour and warm water with a pinch of salt and pepper. Once all rice balls are formed, dip each into water and flour mixture. Once evenly coated in flour mixture, coat in plain breadcrumbs.
7) In a deep fryer, fry the rice balls on medium to high heat until golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and, therefore, we cannot make any representation as to the results.