To make Italian stuffed rice balls, chop 2 ounces of fresh mozzarella cheese and 2 ounces of prosciutto. Separate 3 egg whites, 1 egg yolk and 1 whole egg. Crumble a pinch of saffron threads. Put 1 cup of all-purpose flour on a dinner plate. Place 2 cups of bread crumbs on another dinner plate. Ready 2 1/2 cups of chicken stock, 1 cup of medium-grain white rice, 1 tablespoon of unsalted butter and 1/2 cup of grated Parmigiano-Reggiano cheese.
Boil the chicken stock and the saffron in a saucepan over high heat. Add the rice and the butter to the chicken stock, and season it with salt. Stir the ingredients, cover the saucepan, and reduce the heat to low. Cook for 18 to 20 minutes or until the rice softens.
Beat the eggs in a shallow bowl, and place it next to the dinner plates containing breadcrumbs and flour. Divide the prosciutto and mozzarella into 12 portions.
With moistened hands, place 1/4 cup of rice on your cupped hand, and slightly flatten the rice. Place a portion of mozzarella and prosciutto in the middle of the cupped rice. Enclose the filling, adding more rice if necessary, and shape it into a ball. Coat the ball in flour, dip it into the beaten eggs, and cover it with bread crumbs. Let the ball dry on a wire rack for 15 minutes. Make a total of twelve rice balls.
Pour enough vegetable or olive oil into a heavy saucepan or deep fryer to cover the rice balls by 1 inch. Heat the oil until it sizzles when adding a drop of beaten eggs. Gently lower the balls into the oil, and fry them until they are golden brown. Put them in paper towels to drain, and serve immediately.