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1
In a small bowl, soak the mushrooms in the hot water for 30 minutes.
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2
Lift out the mushrooms, reserving the liquid, and finely chop.
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3
Strain the soaking liquid through a fine sieve into another small bowl and set aside.
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4
In a medium saucepan, heat the 3 tablespoons olive oil and butter over medium heat.
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5
Add the onion and prosciutto and cook until the onion is softened, about 7 minutes.
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6
Add the rice and cook, stirring until opaque, about 3 minutes.
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7
Add 2 cups hot water and the mushroom water, bring to a boil, and cook uncovered, until the liquid is absorbed, about 20 minutes.
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8
Turn the rice out into a bowl, and allow to cool for 10 minutes.
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9
Stir the eggs, parsley, and Parmigiano into the rice.
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10
For the filling, mix the chopped porcini and the mozzarella cubes together in a bowl.
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11
Using a tablespoon, make egg-shaped balls of the rice mixture; you should have 12 to Use your thumb to make an indentation in the center of each, insert 1 teaspoon of the filling, and use your palms to round the ball so that the filling is completely enclosed.
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12
In a large deep pot, heat the 4 cups olive oil over medium-high heat until it reaches 370F.
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13
Roll each ball in the bread crumbs so that it is completely coated, and set on a plate.
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14
Working in batches, fry the balls in the hot oil until golden brown, about 5 minutes.
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15
With a slotted spoon, transfer to paper towels to drain, and season with salt and pepper.
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16
Serve warm or at room temperature (do not refrigerate).
