In a medium saucepan, heat the olive oil over medium heat.

Add the chopped onion, garlic, bay leaf and sauté for about 3 minutes or just until the onion is soft and translucent.

Stir in the rice.

Add the chicken stock and bring to a boil then lower to a simmer.

Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.

Remove the bay leaf and discard it.

Once the rice is cooked, transfer to a bowl and cool completely.

When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.

Divide the mixture in 12 equal portions and place the portions on a small tray.

Combine the prosciutto and mozzarella together in a small bowl.

With moistened hands, scoop up ¼ cup of the rice mixture and cup it in one hand.

Use your other hand to flatten it slightly while making an indentation.

Place about a teaspoon of the mozzarella and prosciutto mixture in the middle.

Close your hand, making a fist and gently roll into a ball.

Place the rice ball on a greased cookie sheet and repeat with the remaining rice and filling to form 12 rice balls.

Roll the rice balls, one at a time, first in the flour then in the egg whites and finely in the bread crumbs while turning to coat all over and place them back on a cookie sheet.

Cover with plastic wrap and then chill for 30 minutes.

Heat the vegetable oil in a dutch oven or a deep frying pan to 350°F.

Use a wire skimmer or a large slotted spoon to gently lower the rice balls into the hot oil.

Fry the rice balls for about 2 minutes or until golden brown and crispy all over.

When ready, remove with the wire skimmer or your slotted spoon and place them on the prepared cookie sheet to drain.

Serve while hot alongside a crispy salad or with your favourite tomato sauce.