2 cups (380 g) Arborio rice
5 cups (1.2 L) chicken broth or water
1/2 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
1/2 cup (80g) finely chopped prosciutto
1 1/2 cups (150 g) Italian bread crumbs (Gina uses Progresso)
1 large egg, beaten
1 teaspoon parsley, chopped
1/3 cup (30 g) grated Parmigiano cheese
1 teaspoon coarse salt
4 ounces (115 g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes
4 cups (960 ml) vegetable oil
Grated parmesan cheese, for garnish