Arancini

1 . Stage

Gather all ingredients. Dotdash Meredith Food Studios

2 . Stage

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

3 . Stage

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. Dotdash Meredith Food Studios

4 . Stage

Pour in rice; cook and stir until lightly toasted, about 2 minutes. Dotdash Meredith Food Studios

5 . Stage

Stir in wine; cook, stirring occasionally, until liquid has evaporated. Dotdash Meredith Food Studios

6 . Stage

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

7 . Stage

After all of the chicken stock has been added and absorbed, stir in peas and ham, then season with salt and pepper. Dotdash Meredith Food Studios

8 . Stage

Remove from heat and stir in Parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly. Dotdash Meredith Food Studios

9 . Stage

Beat 1 egg in a small bowl; stir into risotto. Dotdash Meredith Food Studios

10 . Stage

Beat remaining egg with milk in the same small bowl. Place flour in a second bowl; place bread crumbs in a third bowl. Dotdash Meredith Food Studios

11 . Stage

For each ball, roll 2 tablespoons risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose. Dotdash Meredith Food Studios

12 . Stage

Coat lightly with flour, dip into milk mixture, then roll in bread crumbs to coat. Dotdash Meredith Food Studios

13 . Stage

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

14 . Stage

Working in batches, fry rice balls in hot oil until evenly golden, turning as needed. Dotdash Meredith Food Studios

15 . Stage

Drain on paper towel-lined plate and keep warm in the preheated oven. Dotdash Meredith Food Studios