-For the rice mixture – 1 kg Arborio rice –10 cups chicken stock, –2 cups combined Parmigiano and Pecorino Romano cheeses –3 large eggs For the sauce : –2 tablespoons olive oil – 1 onion – 1 clove garlic – 1 1/2 cups mushrooms – 225 grams ground veal/beef/pork – 1/4 cup wine, red or white – 2 cups tomato passata tomato – salt and pepper – 1 cup frozen peas For assembling the arancini: – 5 large eggs – 2 1/2 cups unseasoned bread crumbs – 2 litres vegetable oil