Start by rinsing the Jasmine rice under cold water. This removes excess starch and helps achieve the perfect texture. In a large pot, heat the olive oil over medium heat. Add the minced onion and sauté until translucent, about 3-4 minutes. Pour in your white wine and let it simmer until mostly absorbed, about 5 minutes. Next, stir in the rice and let it toast for about 2 minutes. Gradually add the hot chicken broth, about a cup at a time, stirring frequently. Continue this process until the rice is fully cooked and creamy. This should take around 20 minutes. Once done, remove from heat and fold in the butter, diced ham, salt, garlic powder, peas, parsley, and parmesan cheese. Let the mixture cool for about an hour.

Once the rice mixture has cooled, it’s time to assemble your arancini. Take about a golf-ball-sized portion of rice in one hand and flatten it slightly. Place a cube of mozzarella in the center, then fold the rice around it to form a ball. Make sure it’s well-sealed. Place the formed balls on a tray and repeat until you’ve created all 24.

In three shallow bowls, set up your breading station. In the first bowl, add the flour combined with oregano. In the second bowl, place the whisked eggs. Lastly, fill the third bowl with the Italian-style breadcrumbs.

Take each rice ball and coat it in flour first, followed by the egg, and finally roll it in breadcrumbs until fully covered. This triple layer ensures that every bite will be crispy and delicious.

Heat about an inch of oil in a heavy-bottomed pot or deep fryer over medium-high heat. Once hot, carefully add a few arancini at a time. Fry them for about 3-4 minutes per side or until golden brown all over. Make sure not to overcrowd the pan, as this can bring down the oil temperature and affect crispiness. Once fried, transfer them to a paper towel-lined plate to absorb excess oil.