Prosciutto, roquefort and rocket arancini

Method

1. Heat a heavy-based frying pan over medium–high heat, add the prosciutto and cook for 2–3 minutes on each side or until crisp. Chop and set aside.
2. Heat a large, heavy-based saucepan over medium heat, add the olive oil, onion, garlic, leek, if using, and carrot, if using, and sauté for 3–4 minutes or until softened and the onion and leek are translucent. Add the rice, stir to coat in the oil and cook for 1 minute. Add the wine and stir until absorbed.
3. Add enough stock to just cover the rice and stir until absorbed. Continue adding stock, a ladleful at a time as each addition is absorbed, and stirring well after each ladleful. After 15–20 minutes the rice should be nearly cooked; each grain should still be slightly firm in the centre. Remove from the heat. Add the prosciutto, cheeses, rocket and parsley and stir until the cheese has melted and the risotto is creamy. Season with pepper.
4. When the risotto is cool enough to handle, roll the mixture into golfball- sized rounds. Lightly whisk the egg and milk together. Place the breadcrumbs in a shallow bowl. Working with one ball at a time, dip each ball in the eggwash, then coat in the breadcrumbs.
5. Heat the vegetable oil in a deep-fryer or large, heavy-based saucepan to 180°C and deep-fry 6–8 balls at a time for 3–4 minutes or until golden. Drain on kitchen paper. Sprinkle with salt to serve.