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1
Soak the mushrooms in 1/2 cup water for 2 hours.
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2
Drain the mushrooms, reserving the mushroom water, and chop finely.
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3
Dissolve the tomato paste in the mushroom water and set aside.
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4
Meanwhile, in a medium saucepan, combine the beef stock, crushed tomatoes and 3 tablespoons butter, mix well and bring to a boil.
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5
Add the rice, reduce the heat to a simmer and cook until the rice is done, stirring occasionally.
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6
Turn the rice mixture out into a serving bowl and gradually stir in the eggs and Parmigiano.
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7
Set aside to cool.
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8
Meanwhile, in a 12 to 14-inch saute pan, melt the remaining tablespoon of butter over low heat.
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9
Add the onion and prosciutto and cook over high heat 3 minutes.
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10
Add the ground beef and cook until well browned.
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11
Add the mushrooms, mushroom water-tomato paste mixture, and salt and pepper to taste, and keep at a simmer.
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12
With a spoon, make egg-shaped portions of the rice, and make an indentation in the center of each one.
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13
Place a teaspoon of filling in the center of each ball of rice, along with a few cubes of the cheese.
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14
Roll each ball in the bread crumbs so that it is completely coated, and set aside.
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15
In a large, heavy bottomed pot, heat the olive oil over high heat until it is almost smoking in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes.
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16
Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper.
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17
Serve with tomato sauce, if desired.
