Sweet Pea Arancini

In 2-quart saucepan, heat broth to simmering.

In 10-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice; cook and stir 1 minute. Add wine; cook and stir until it has all absorbed into rice.

Add broth to skillet 1 cup at a time, stirring until it has all absorbed into rice. Stir in frozen peas; cook 1 to 2 minutes or until cooked through, then add Parmesan cheese and cook until it has melted. Add pepper and more salt to taste.

Let cool in fridge at least 2 but no longer than 12 hours.

In deep fat fryer or heavy saucepan, heat 2 inches oil to 360°F.

While oil is heating, place 1 1/2 cups of the bread crumbs in medium bowl; season with salt and pepper.

Mix egg and remaining 1 cup bread crumbs into risotto; scoop into 2-inch balls, pressing a cube of mozzarella cheese into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.

Transfer to paper towels. Cool slightly, and serve.