01 -
Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 2 minutes. Stir in the rice and ham; toast for 1 minute. Reduce heat to medium. Begin adding the warm chicken stock 125 ml at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue until the rice is tender and the mixture is creamy, about 15 minutes. Transfer the risotto to a bowl and refrigerate until fully cooled.
02 -
Line a rimmed baking sheet with parchment paper. To the chilled risotto, fold in the Parmigiano-Reggiano, egg, egg yolk, and 0.5 teaspoon salt. With wet hands, form about 2 tablespoons of the mixture into a ball. Press an indentation in the center, insert a cube of mozzarella, and enclose with risotto. Repeat with the remaining mixture. Place balls on the prepared baking sheet.
03 -
Place the bread crumbs in a shallow bowl. Roll each formed ball in bread crumbs until completely coated, gently shaking off excess.
04 -
Pour canola oil into a large saucepan to a depth of 5 cm and heat to 175°C. Working in batches, fry the arancini, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer to a plate lined with paper towels to drain.
05 -
Arrange the arancini on a serving platter. Garnish with chopped parsley and additional grated Parmigiano-Reggiano.