Arancini

Step 1: Preheat the oven to 200°F (95°C).

Step 2: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until the onion is soft but not browned.

Step 3: Pour in the rice; cook and stir until lightly toasted, about 2 minutes.

Step 4: Stir in wine; cook, stirring occasionally, until the liquid has evaporated.

Step 5: Add hot chicken stock to the rice, 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.

Step 6: After all the chicken stock has been added and absorbed, stir in peas and ham, then season with salt and pepper.

Step 7: Remove from heat and stir in Parmesan cheese. Transfer the risotto to a large bowl and allow it to cool slightly.

Step 8: Beat 1 egg in a small bowl; stir into the risotto.

Step 9: Beat the remaining egg with milk in the same small bowl. Place flour in a second bowl; place bread crumbs in a third bowl.

Step 10: For each ball, roll 2 tablespoons of risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose.

Step 11: Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.

Step 12: Heat 1 cup of vegetable oil in a deep-fryer or large deep saucepan to 350°F (175°C).

Step 13: Working in batches, fry the rice balls in hot oil until evenly golden, turning as needed.

Step 14: Drain on a paper towel-lined plate and keep warm in the preheated oven.