1st step: If you do not use the remnants of a risotto: Cook the rice risotto special in 800ml of water for approximately 15 minutes. You still can add turmeric or saffron to the shade and add a little taste! Stir constantly with a wooden spoon to avoid that the rice does not stick to the saucepan. Add a knob of butter, salt and pepper to your liking and shake quickly. Divide the rice in a large dish (type gratin dish) for the leave to cool for approximately 1 to 2 hours. At the end of an hour, if it is warm or cold, add a beaten egg omelet and a little bit of flour and then continue to let it cool down. 2nd step: Peel and finely chop the onion. In a frying pan coated with olive oil, made sweat the onion for a few minutes before adding the minced meat. When the meat is almost cooked, add the peas (preferably in retained). Add salt and pepper to your liking and book. 3rd step: once the risotto is well cold, prepare your work plan: clean and well cleared with a clean plate to dispose the future pellets and a bowl of flour. Using the palm of your hand, retrieve a handle of the risotto and press the between your fingers to form a pulp very sticky. Add in the center a little mixture of minced meat/peas and cover with rice to close. As needed, add flour to form the pellets correctly. They must be the size of a clementine. You can add one of mozzarella or cheddar cheese at the same time as the meat for more greediness ! Once the meatballs well closed, very smooth, round well, cover the flour and let it in a clean plate. Repeat the operation until finish the rice. 4th step: after tying the pellets, wash your hands well and prepare three plates for the breading with: flour, two beaten eggs into omelet, breadcrumbs mixed with a little bit of herbs de Provence or parmesan cheese. Proceed successively the meatballs in the flour, egg, then the breadcrumbs. Book. Finalization: If you have a fryer, immerse the pellets and made the cook for a few minutes until the breadcrumbs is completely golden. If, like me, you don't have a fryer, use a saucepan high in which you highlight a substance of vegetable oil. Add the meatballs and let fry taking care to correctly return the meatballs to that all sides are golden brown. Careful not to burn yourself and handle your saucepan with many precautions! Serve immediately.