Start the ragù: In a saucepan, warm olive oil over medium heat. Sauté onion, carrot, and celery until soft. Add ground meat and brown. Pour in white wine and let it simmer off. Stir in tomato paste, peas, bay leaves; simmer gently until thickened (~20–30 min). Season and cool. Remove bay leaves.

Cook creamy risotto: In a saucepan, melt butter or heat oil; soften garlic and onion briefly. Add Arborio rice, stir until translucent, then deglaze with wine. Add broth and saffron/turmeric, simmer covered until rice is cooked al dente and most liquid absorbed. Stir in cheese; spread rice out to cool completely (helps shape well).

Form the balls: With slightly wet hands, take a small handful of rice (~2–3 Tbsp), flatten it in your palm, place a spoonful of ragù and a cube of mozzarella in the center, then shape rice around it into a ball. Repeat (~10–12 balls).

Coat: Set up dredging stations: flour; beaten eggs; breadcrumbs. Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs.

Fry: Heat oil to ~350 °F (~175 °C) in a deep pan. Fry arancini in batches, about 3–4 minutes until golden and crispy all over. Drain on paper towels.

Serve warm, optionally with marinara sauce for dipping. These are best when hot and crispy.