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1
Heat oil and butter in a large heavy saucepan. Add shallots and saute over medium heat until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring occasionally, until liquid is absorbed, before adding more broth. Use just enough broth to cook the rice until it is al dente. Remove from heat and stir in Parmigiano-Reggiano. Makes 2 1/2 cups.
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2
Beat 1 of the eggs, add it to the cooked risotto, and mix well. In a small bowl, combine mozzarella, prosciutto, Parmesan and parsley; mix well. Scoop a 1 1/2 tablespoon portion of the risotto mixture into the palm of your hand. Make an indentation in the center and fill with 1/2 teaspoon of the cheese mixture. Close up your hand to envelop filling, adding a pinch of rice to seal. Shape into a ball and lay on a baking sheet lined with parchment paper. Continue forming the balls with remaining ingredients. Refrigerate rice balls 10 minutes.
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3
Beat the remaining eggs with a pinch of salt in a small bowl. Pour the bread crumbs into a shallow pan. Dip each rice ball into the eggs then roll in the bread crumbs. Refrigerate 10 minutes *. Heat 3-inches of oil in a deep pan to 375u00b0F. Fry rice balls until golden brown, about 2 minutes. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels. Serve hot**.
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4
* At this point suppli can be covered tightly and refrigerated overnight.
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5
** Can be served with a marinara, pesto or aioli sauce, if desired.
