Arancini

risotto (see the recipe and divide in half)

50 g prosciutto

100 g peas

200 g mozzarella

6 eggs

bread crumbs

oil for frying

Prepare and refrigerate risotto. Add the rest of the ingredients and 3 of the eggs. Form into balls. In a bowl, beat the other 3 eggs. Dip balls into eggs, then bread crumbs. Fry in heated oil.