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1
In a saucepan, combine the broth and saffron and bring to a boil.
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2
Stir in the rice, butter, and salt.
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3
Cover, reduce heat to low, and cook 18-20 minutes.
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4
Transfer the rice to a bowl and stir in the Parmesan cheese.
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5
Let cool slightly, then stir in the whole egg and yolk.
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6
Allow to cool completely.
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7
Place the flour and breadcrumbs on 2 separate plates.
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8
In a small bowl, lightly beat the egg whites until frothy.
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9
Combine the prosciutto and mozzarella and divide the mixture into 12 equal portions.
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10
Moisten your hands with water.
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11
Scoop up 1/4 cup of the rice and flatten it into a disk in your hand.
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12
Place one portion of the prosciutto/mozzarella mixture in the center.
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13
Mold the rice over the filling, shaping it into a ball.
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14
Roll the ball in the flour, then the egg whites, and then the breadcrumbs.
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15
Place on a wire rack to dry for at least 15 minutes.
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16
Continue to make 12 balls.
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17
Rinse your hands frequently to keep the rice from sticking to them.
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18
In a deep fryer, add enough oil to cover the rice balls by 1-inch once they are added.
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19
Heat the oil to 375 degrees F. on a deep-frying thermometer.
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20
Gently add a few of the rice balls into the oil.
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21
Fry until golden brown and crisp all over, about 2-3 minutes.
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22
Using a slotted spoon, remove and transfer to paper towels.
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23
Fry the remaining balls in the same way.
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24
Serve hot.
