In a frying pan, sauté the shallots and prosciutto or speck. Add the garlic, pepper, peas, mozzarella cheese and 1/4 cup of tomato sauce. Simmer for about 15 minutes. Let the mixture cool down.
Add the egg yolks and Parmigiano to the rice. Add the remaining sauce to the rice a little at a time. Roll the rice into cone shaped balls. Poke a hole into the center of the rice balls and insert about 2 tablespoons of the meat mixture into each cone. Pat the balls with the unbeaten egg whites and roll into the breadcrumbs.
In a large frying pan, fry the rice balls in olive oil until golden brown.
Makes 4 – 6 arancini (rice balls).
Recipe by Anthony A., Flik Independent School Dining Chef Manager