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1
Pour the chicken stock into a small pot, and warm over low heat.
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2
In a medium saucepan, heat the olive oil; when hot, add the onion and cook until softened, about 3 to 4 minutes.
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3
Add the ham or prosciutto and cook a few minutes, until the meat begins to render its fat.
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4
Add the rice, and cook to coat the rice in the oil and fat.
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5
Pour in the wine, bring to a simmer, and cook until the wine is almost reduced away.
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6
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.
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7
Add the remaining 2 cups stock, and cover.
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8
Cook until rice is al dente, about 6 to 7 minutes more.
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9
If any liquid remains, increase heat and cook until all is absorbed.
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10
Stir in the peas toward the end, and mix well, then spread the rice on a rimmed baking sheet to cool.
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11
When the rice is cool, put it in a bowl and stir in the grated cheese and chopped basil.
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12
Scoop out about 1/3 cup rice, roll into a loose ball, then poke a cube of mozzarella into the center.
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13
Pat firmly, to form a tight ball around the cheese.
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14
Spread the flour and bread crumbs on separate rimmed plates.
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15
Beat the eggs in a shallow bowl.
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16
Dredge the arancini in the flour, shaking off the excess.
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17
Dip them one by one in the beaten egg, letting the excess drip back into the bowl.
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18
Roll in the bread crumbs to coat.
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19
Pour an inch of vegetable oil into a large, straight-sided skillet set over medium heat.
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20
When the tip of an arancino sizzles on contact with the hot oil, it is hot enough.
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21
Fry the rice balls in batches, taking care not to crowd the skillet, turning on all sides, until golden, about 3 minutes per batch.
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22
Drain on paper towels, and season with salt while still warm.
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23
Continue with the remaining arancini.
