To the leftover risotto add in the egg yolk, egg, and parmesan. Mix well.

Mix in the mozzarella cheese and torn prosciutto.

Moisten your hands with water and scoop 2 tablespoon of the rice mixture into your hands and form into a ball.

Set up the dredging station with one bowl of flour, one bowl with beaten eggs, and one bowl of breadcrumbs.

Take each ball and coat in the flour, dip in th egg mixture, then finally in the breadcrumbs.

Place back on a baking sheet.

Repeat with each ball.

Place the baking sheet in the fridge to firm up the arancni balls.

When ready to cook, add canola oil to a heavy bottomed pot and heat over medium high heat for about 5 minutes.

Using a slotted spoon, gently place 3-4 risotto balls in the hot oil and fry for a couple of minutes on each side until golden brown.

Remove and place on a plate lined with a paper towel.

Repeat until they are all fried. Serve with your favorite marinara!