Rice Balls

Preparation

1. Step 1

   Pour the chicken stock into a small pot, and warm over low heat. In a medium saucepan, heat the olive oil; when hot, add the onion and cook until softened, about 3 to 4 minutes. Add the ham or prosciutto and cook a few minutes, until the meat begins to render its fat.

   Step 2

   Add the rice, and cook to coat the rice in the oil and fat. Pour in the wine, bring to a simmer, and cook until the wine is almost reduced away. Add 3 cups hot chicken stock and the salt; cover, and simmer until the chicken stock is absorbed by the rice, about 7 to 8 minutes. Add the remaining 2 cups stock, and cover. Cook until rice is al dente, about 6 to 7 minutes more. If any liquid remains, increase heat and cook until all is absorbed. Stir in the peas toward the end, and mix well, then spread the rice on a rimmed baking sheet to cool.

   Step 3

   When the rice is cool, put it in a bowl and stir in the grated cheese and chopped basil. Scoop out about 1/3 cup rice, roll into a loose ball, then poke a cube of mozzarella into the center. Pat firmly, to form a tight ball around the cheese.

   Step 4

   Spread the flour and bread crumbs on separate rimmed plates. Beat the eggs in a shallow bowl. Dredge the arancini in the flour, shaking off the excess. Dip them one by one in the beaten egg, letting the excess drip back into the bowl. Roll in the bread crumbs to coat.

   Step 5

   Pour an inch of vegetable oil into a large, straight-sided skillet set over medium heat. When the tip of an arancino sizzles on contact with the hot oil, it is hot enough. Fry the rice balls in batches, taking care not to crowd the skillet, turning on all sides, until golden, about 3 minutes per batch. Drain on paper towels, and season with salt while still warm. Continue with the remaining arancini.