Recipe: suppli or arancini

Lidia Bastianich demo'd this recipe on her cooking program in July-it is in her latest cookbook-it's also in SICILIAN COOKERY by EUFEMIA PUPELLA, published by CASA EDITRICE BONECHI, FLORENCE, P.56
Essentially, you prepare minced beef(i pound) with onions(i), tomato paste(2 tbsp), & white wine(4 0z); cut mozzarella into one inch cubes, prepare some long grain rice (4 cups).,youll also need grated peccorino or parmesan, basil,6 beaten eggs, 5 cups breadcrumbs, oil for frying (about a quart in deep pan. Basically, you prepare the meat and the rice, set aside, prep the egss and ready the crumbs and chees. You take a handful of cooled ric, spoon in a tbsp or so of meat mix, basilleaf, and a cube of mozzarella, then squeeze and form a ball, rolll in beaten egg, then breadcrumbs, and deep fry
until golden-makes 12-20 arancine depending on the size-eat warm or cold.