Arancini

Step 1
Gather all ingredients.

Step 2
Preheat the oven to 200 degrees F (95 degrees C).

Step 3
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned.

Step 4
Pour in rice; cook and stir until lightly toasted, about 2 minutes.

Step 5
Stir in wine; cook, stirring occasionally, until liquid has evaporated.

Step 6
Add hot chicken stock to rice, 1/3 cup at a time, stirring and cooking until liquid has evaporated before adding more.

Step 7
After all of the chicken stock has been added and absorbed, stir in peas and ham, then season with salt and pepper.

Step 8
Remove from heat and stir in Parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly.

Step 9
Beat 1 egg in a small bowl; stir into risotto.

Step 10
Beat remaining egg with milk in the same small bowl. Place flour in a second bowl; place bread crumbs in a third bowl.

Step 11
For each ball, roll 2 tablespoons risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose.

Step 12
Coat lightly with flour, dip into milk mixture, then roll in bread crumbs to coat.

Step 13
Heat 1 cup vegetable oil in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C).

Step 14
Working in batches, fry rice balls in hot oil until evenly golden, turning as needed.

Step 15
Drain on paper towel-lined plate and keep warm in the preheated oven.