Cheesy Arancini

Melt butter in a large nonstick skillet, add uncooked rice and cook for 2 minutes. Add saffron and wine and cook until wine evaporates. Gradually add the boiling water, stirring frequently. Cook rice uncovered until tender. Season with salt and pepper; to taste. Remove from heat, mix in the Parmesan cheese and two slightly beaten eggs. Cover and refrigerate for at least 3 hours or overnight.

In a large skillet over medium heat, add olive oil, onion, and garlic; saute for two minutes. Add the ground beef and pork, breaking up large pieces with the back of a wooden spoon; cook until meat has cooked through. Drain any excess grease. Add the basil, tomato paste, tomato sauce, 1/2 cup water, and sugar; cook until liquid has been absorbed and the mixture becomes thick in texture. Add the peas and continue to cook for 2 minutes; remove from heat and set aside.

In a small swallow bowl lightly beat remaining eggs. Place bread crumbs in a swallow bowl or pie plate.

Place 2 tablespoons of the chilled rice mixture in your hand and form a small cup. Add 2 teaspoon of the meat mixture, top with about 2 teaspoons rice mixture and roll into a ball. Gently dip the rice ball in beaten eggs; then roll in seasoned bread crumbs.