In a pot, bring vegetable stock to a gentle simmer.

In a separate pan, heat 3 tablespoons of extra virgin olive oil over medium heat.

Add Arborio rice and toast for a couple of minutes.

Blend in the white wine, stirring until absorbed.

Gradually add the warm stock, one ladle at a time, stirring frequently until the rice is creamy and slightly al dente, about 18-20 minutes.

Season with salt.

Spread the risotto in a broad dish to cool completely.

Once cooled, fold the meat sauce and cooked peas into the risotto until evenly distributed.

With wet hands, take about a golf ball-sized amount of the risotto mix and flatten it slightly.

Place a teaspoon of extra filling in the center and mold the rice around it, rolling into a ball shape.

Set out three bowls: one with flour, one with beaten eggs, and another with breadcrumbs.

Roll each rice ball first in flour, then in the egg wash, and finally in breadcrumbs for a crispy finish.

In a deep frying pan, heat the neutral oil over medium heat until it shimmers.

Fry the rice balls in batches, turning them until they are golden and crispy, about 3-4 minutes.

Drain on paper towels.

Allow them to cool slightly before serving with marinara sauce or your favorite dipping sauce.