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