Arancini di Riso

16 oz Risotto
4 cups Chicken Stock
12 Little Cherry Size Mozzarella Balls
½ lb Chopped Prosciutto
1 cup Marinara
2 cup Locotelli Romano Cheese
2 eggs
1 Large Onion Finely Chopped
4 oz Butter
4 cup Frozen Peas
½ Gallon Blended Oil
4 cup Bread Crumbs

1.Bring Chicken Stock to boil. Add Rice. Turn flame down to low. Cover and cook for 20 minutes.
2.In a separate sauté pan. Melt 4oz of butter. Add prosciutto, onion and frozen peas.  Sauté till onions are tender.
3.Mix rice with prosciutto mixture.  Add remaining ingredients.
4.Form rice balls with mozzarella in center.
5.Add to hot oil.  Cook till golden brown.
6.Serve with marinara