Rosie Alfano shapes cooked arborio rice into a ball around a filling of mozzarella and ragù, or meat sauce, with peas.

MONTREAL, QUE.: MAY 20, 2015 — Rosie Alfano shapes cooked arborio rice into a ball around a filling of mozzarella and ragù, or meat sauce, with peas. The arancini, as they are known, will then be deep fried in her home kitchen in Montreal on Wednesday May 20, 2015. (Pierre Obendrauf / MONTREAL GAZETTE)