Ingredients

1. 5 1/2 cups chicken stock or 4 cups canned broth mixed with 1 1/2 cups of hot water
2. 3 tablespoons unsalted butter
3. 1/2 cup finely chopped onion
4. 2 1/4 cups arborio rice (about 1 pound)
5. 3/4 cup dry white wine
6. 4 ounces prosciutto, cut into 1/4 -inch dice
7. 1 cup frozen baby peas
8. 2 tablespoons finely chopped fresh rosemary
9. 2 tablespoons finely chopped fresh thyme
10. 1/4 cup heavy cream
11. 2 1/4 cups freshly grated Parmesan cheese (about 7 ounces)
12. Salt and freshly ground pepper
13. 1 cup all-purpose flour
14. 5 large eggs, lightly beaten
15. 2 cups plain dry bread crumbs
16. 1 quart vegetable oil, for deep-frying

Directions

1. In a medium saucepan, heat the chicken stock until just boiling; keep warm. Melt the butter in a large nonreactive saucepan. Add the onion and cook over moderate heat, stirring, until translucent, about 3 minutes. Add the rice and stir to coat. Add the wine and cook, stirring, until absorbed, about 3 minutes.
2. Add 1/2 cup of the hot chicken stock to the rice and stir constantly over moderate heat until the liquid is completely absorbed, about 3 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly until absorbed before adding more. When half of the stock has been added, stir in the prosciutto, peas, rosemary and thyme and continue cooking. The rice is done when it's tender but still slightly firm to the bite. Remove from the heat, stir in the cream and 1/4 cup of the Parmesan and season with salt and pepper. Spread the risotto on a baking sheet and let cool. Cover and refrigerate until chilled, for at least 2 hours or up to 1 day. 
3. Roll the risotto into 1-inch balls. Roll each ball in the flour, then dip in the beaten eggs and coat with the bread crumbs. 
4. In a deep fryer fitted with a basket, heat 4 inches of vegetable oil to 360°. Working in batches of 8, fry the risotto balls until golden, about 45 seconds; if they have been frozen, fry for about 4 minutes. Transfer to paper towels to drain. While hot, roll the risotto balls in the remaining 2 cups Parmesan to lightly coat them. Transfer to platters and serve immediately. 

Make Ahead

The arancini can be fried up to 1 hour ahead; let stand at room temperature. Rewarm in a 375° oven.

The risotto balls can be prepared to Step 3 and frozen for up to 1 month; spread them on a baking sheet in a single layer and freeze until firm, then store in tightly sealed plastic bags. Let stand at room temperature for 30 minutes before frying.