1. Cook the basic white risotto with stock, onion and garlic.  Cook frozen peas in boiling water with a pinch of salt and when peas are cooked, drain water and mush it roughly with potato masher. Then mix with the remaining rice with peas. Add grated pecorino and parmesan in the rice and peas mixture. 2 Wet your hands, then take a portion of the rice and line the palm of your hand with it (it should be about 2cm thick) to make a mould for the filling. Place one cube of mozzarella  in the middle. Close your hand to make a ball, ensuring the filling is completely enclosed by the rice. Season the beaten eggs, and then gently roll the rice balls in them. Coat them in breadcrumbs and then deep-fry in vegetable oil over a medium heat until golden. Place in the hot oven for 8 minutes to brown them further and ensure the filling is melted. Then serve immediately.