Arancini Rice Balls

Step 1 -In a dutch oven or heavy-bottomed pot with a tight lid over medium-high heat, add the olive oil and the butter.

Step 2 -Once hot, stir in the onion and sauté until soft and golden, about 4-5 minutes.

Step 3 -Add the ham and cook until golden, about 2 minutes.

Step 4 -Add the rice and stir to coat.

Step 5 -Pour in the white wine and cook until mostly evaporated, for about 2 minutes.

Step 6 -Add in the hot vegetable broth and salt.

Step 7 -Cover and simmer until the liquid has been almost completely absorbed by the rice, about 15-17 minutes.

Step 8 -Stir in the peas.

Step 9 -Cover and cook until the rice is soft and has completely absorbed the liquid, about 2 minutes.

Step 10 -Spread the rice onto a large rimmed baking dish and allow it to cool to room temperature.

Step 11 -Once the rice has cooled, stir in the parsley and parmesan.

Step 12 -Wet your hands and form the rice into balls, using an ice cream scoop for scale.

Step 13 -Stuff each rice ball with a cube of mozzarella, then tighten the ball to completely enclose it.

Step 14 -In a shallow bowl, add the flour.

Step 15 -In a second shallow bowl, add the beaten eggs.

Step 16 -In a third shallow bowl, add the breadcrumbs.

Step 17 -Dredge each rice ball in the flour, shaking off any excess.

Step 18 -Dip each flour-coated ball in the egg, allowing the excess egg mixture to drip off.

Step 19 -Roll the egg-coated balls in the bread crumbs until evenly coated.

Step 20 -In a deep pot over medium heat, add 1-inch of the neutral-flavored oil.

Step 21 -Once the oil reaches 350 degrees F, add the breaded rice balls in batches to avoid crowding. Cook until all sides of the balls are golden brown, about 3 minutes total per batch.

Step 22 -Transfer the cooked balls to paper towels and sprinkle them immediately with salt.

Step 23 -Repeat until all the balls are fried.

Step 24 -Serve.