Arancini

Directions

1. 1
   In a medium saucepan, heat the chicken stock until just boiling; keep warm.
2. 2
   Melt the butter in a large nonreactive saucepan.
3. 3
   Add the onion and cook over moderate heat, stirring, until translucent, about 3 minutes.
4. 4
   Add the rice and stir to coat.
5. 5
   Add the wine and cook, stirring, until absorbed, about 3 minutes.
6. 6
   Add 1/2 cup of the hot chicken stock to the rice and stir constantly over moderate heat until the liquid is completely absorbed, about 3 minutes.
7. 7
   Continue adding the stock, 1/2 cup at a time, stirring constantly until absorbed before adding more.
8. 8
   When half of the stock has been added, stir in the prosciutto, peas, rosemary and thyme and continue cooking.
9. 9
   The rice is done when it's tender but still slightly firm to the bite.
10. 10
    Remove from the heat, stir in the cream and 1/4 cup of the Parmesan and season with salt and pepper.
11. 11
    Spread the risotto on a baking sheet and let cool.
12. 12
    Cover and refrigerate until chilled, for at least 2 hours or up to 1 day.
13. 13
    Roll the risotto into 1-inch balls.
14. 14
    Roll each ball in the flour, then dip in the beaten eggs and coat with the bread crumbs.
15. 15
    In a deep fryer fitted with a basket, heat 4 inches of vegetable oil to 360.
16. 16
    Working in batches of 8, fry the risotto balls until golden, about 45 seconds; if they have been frozen, fry for about 4 minutes.
17. 17
    Transfer to paper towels to drain.
18. 18
    While hot, roll the risotto balls in the remaining 2 cups Parmesan to lightly coat them.
19. 19
    Transfer to platters and serve immediately.