Cook the rice as indicated on the package instructions.
Combine the rice with grated Parmigiano and butter. Let it cool down completely.
Prepare the sauce by heating 2 tablespoons of extra virgin olive oil in a pan over medium heat.
Add shallot and cook until lightly golden.
Add ground meat. Cook and stir until browned.
Blend with wine and cook for 3 minutes.
Add tomato sauce and season with salt and pepper. Cook covered for 15 minutes over low heat.
Add peas and stir well. Cook for an additional 10 to 12 minutes.
Preheat the oven at 350°F and line a baking sheet with parchment paper.
Take approx. 2 tablespoons of rice and flatten it. Add diced scamorza/cheese and a teaspoon of meat sauce in the center.
Cover the filling with rice to form a ball.
Pass each ball into beaten eggs and then into breadcrumbs.
Arrange them on a lined baking sheet and
Bake for 25 to 30 minutes, until lightly golden.
Serve and enjoy.