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