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1
Bring broth to boil in heavy small saucepan.
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2
Remove from heat and cover.
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3
Melt butter in heavy medium saucepan over medium-low heat.
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4
Add onion and saute 4 minutes.
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5
Add rice; stir 1 minute.
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6
Add wine and stir until absorbed, about 1 minute.
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7
Add 1/2 cup broth and simmer until liquid is absorbed, stirring often.
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8
Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes.
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9
Mix in Parmesan.
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10
Season risotto with salt and pepper.
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11
Cool completely.
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12
Mix in 1 egg.
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13
Cover and chill.
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14
Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend.
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15
Place breadcrumbs in third bowl.
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16
Using moistened hands, shape 1/4 cup (packed) cold risotto into ball.
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17
Poke hole in center.
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18
Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto.
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19
Press risotto over filling.
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20
Coat rice balls in flour, then egg, then breadcrumbs.
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21
Place on rack to dry.
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22
Repeat with remaining risotto, filling and coating.
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23
Let rice balls stand at least 30 minutes and up to 1 hour.
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24
Pour 1 1/2 inches oil into heavy medium pot.
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25
Attach deep-fry thermometer and heat oil to 360F.
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26
Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes.
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27
Drain on paper towels.
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28
Serve hot or at room temperature.
