For the Risotto
1 white onion, minced
¼ cup extra virgin olive oil
1 pound Arborio rice
½ cup white wine
1 quart chicken or vegetable stock
1 cup grated parmesan cheese
salt and freshly ground black pepper
For the Breading
vegetable oil for frying
½ cup flour
6 eggs, lightly beaten
2 cups bread crumbs
Parchment or wax paper
Heat a medium-sized pot over medium heat and add the onion and olive oil. Sauté until translucent. Add the rice and cook, stirring often, for 2 minutes. Pour in the white wine and cook until almost dry.
Now add the stock, bring to a boil, and reduce to a simmer. At this stage, you want to cook the rice until it is overcooked, not al dente (as for traditional risotto). Stir occasionally, and if the rice starts becoming dry, add water.
When the rice is cooked, add the parmesan and season to taste with salt and pepper. Spread the rice onto a sheet pan lined with parchment or wax paper and let it cool.
Gather about 1/8 cup rice and use it to enclose a piece of mozzarella, and a small amount of the sage and prosciutto. * Use wet hands to pack the rice into very tight, smooth, round balls. Place on a tray and repeat. Chill the aràncini in the refrigerator for at least 30 minutes before frying.
Fill a medium stock pot half way with vegetable oil. Preheat to 300°F for deep frying. Set up separate containers with flour, eggs, and breadcrumbs. Working down the line, roll the aràncini in the flour, the egg wash, and finally the bread crumbs. Repeat until all the balls are breaded. * It helps to use one hand for the dry ingredients and the other for rolling the balls in the egg wash.
Fry the balls in batches until golden, about 4 minutes. Salt to taste, arrange on a platter, and serve.