Step One:  RISOTTO

Heat oil and butter in a large heavy saucepan.  Add shallots and sauté over medium heat until shallots are tender, about 2 minutes.  Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.  Add wine and stir over medium high heat until all wine is absorbed.  Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed.  Continue to add hot broth, one cup at a time, stirring occasionally, until liquid is absorbed, before adding more broth.  Use just enough broth to cook the rice until it is al dente.  Remove from heat and stir in Parmigiano-Reggiano.  Makes 2½ cups.

Step Two:  APPETIZER ASSEMBLY

Beat 1 of the eggs, add it to the cooked risotto, and mix well.  In a small bowl, combine mozzarella, prosciutto, Parmesan and parsley; mix well.  Scoop a 1½ tablespoon portion of the risotto mixture into the palm of your hand.  Make an indentation in the center and fill with ½ teaspoon of the cheese mixture.  Close up your hand to envelop filling, adding a pinch of rice to seal.  Shape into a ball and lay on a baking sheet lined with parchment paper.  Continue forming the balls with remaining ingredients.  Refrigerate rice balls 10 minutes.

Step Three:  COOKING APPETIZERS

Beat the remaining eggs with a pinch of salt in a small bowl.  Pour the bread crumbs into a shallow pan.  Dip each rice ball into the eggs then roll in the bread crumbs.  Refrigerate 10 minutes *.  Heat 3-inches of oil in a deep pan to 375­°F.  Fry rice balls until golden brown, about 2 minutes.  Do not overcrowd the pan.  Remove with a slotted spoon and drain on paper towels.  Serve hot**.

*  At this point suppli can be covered tightly and refrigerated overnight.

**  Can be served with a marinara, pesto or aioli sauce, if desired.