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1
In a saucepan over high heat; bring the broth to a boil.
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2
Stri in the rice, butter and salt.
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3
Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
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4
Transfer the rice to a bowl and stir in the Parmigiano-Reggiano.
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5
Let cool slightly, then stir in the whole egg and egg yolk.
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6
Let cool completely.
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7
Spread the flour on a dinner plate, and spread the bread crumbs on a seperate plate.
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8
In a shallow bowl, lightly beat the egg whites until blended.
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9
In a small bowl, mix together the prosciutto and mozzarella, and then 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 mixture and place it in the cupped palm of your hand.
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12
Flatten out the mixture slightly and place 1 portion of the proscuitto-mozzarella mixture in the center.
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13
Mold the rice over the filling, adding a bit more rice if needed to cover it completely.
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14
Shape the rice into a ball.
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15
Roll the ball in the flour, and then in the egg whites to coat completely.
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16
Finally, roll the ball in the bread crumbs and place on a rack.
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17
Continue with the remaining ingreadients to make 12 balls total.
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18
Rinse your hands frequently to prevent the rice from sticking to them.
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19
Let the balls dray on the rack for at least 15 minutes before frying, or refrigerate the balls for up to 1 hour.
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20
Position the rack in the middle of the oven and preheat to 200 degrees F. Line a large baking sheet with paper towels and set it next to the stove.
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21
Pour the olive oil to a dept of 3 inches into a deep, heavy fry pan and heat to 375 degrees F on a deep-frying thermometer.
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22
The oil must cover the balls by at least 1 inch so they will cook evenly and not burst.
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23
Using a slotted spoon or wire skimmer, gently lower a few of the rice balls into the hot oil, being careful not to crowd the pan.
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24
Fry until golden brown and crisp all over, about 2 minutes.
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25
Using the slotted spoon, transfer the arancini to the prepared baking sheet and place in the oven to keep warm.
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26
Fry the remaining arancini the same way, allowing the oil to return to the original frying temperature before adding the next batch.
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27
Arrange the arancini on a warmed platter and serve immediately, or hold in the warmed oven for up to 1 hour before serving.
