1. For the rice, bring the stock to the boil with the saffron, pour in the rice and simmer covered over low heat for 15-18 minutes until it has absorbed all the liquid; stir in the butter and parmesan, spread on a tray and leave to cool completely for at least 1 hour.
2. For the filling, cook the finely chopped onion in the olive oil for 3 minutes, add the mince and fry until crumbly; stir in the tomato purée, a little water and the peas, season with salt and simmer for 15 minutes until thick, then cool; dice the mozzarella small.
3. With wet hands, flatten a heaped tablespoon of rice in your palm, put a spoonful of ragù and a few cubes of mozzarella in the centre, cover with a little more rice and shape firmly into an orange-sized ball (or cone); make 8 in total.
4. Roll the balls first in flour, then in beaten egg and finally in breadcrumbs, and chill for 20 minutes.
5. Heat the oil to 170-175 °C in a deep saucepan and fry the balls in batches, 2-3 at a time, for 5-6 minutes until deep golden all over; drain on kitchen paper.
6. Rest for a few minutes and serve warm.
Tip: The secret is completely cooled, sticky rice - warm rice won't hold together; in Palermo they're round and called "arancina", in Catania they're conical "arancino".
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