Bring the broth to a boil on high heat. Add the rice and simmer on medium-low heat until the rice is fully cooked and the broth is absorbed, approximately 18 to 20 minutes. Stir occasionally to prevent sticking. Add a little water or broth if needed towards the end.

Take the pan off the heat. To the pan, add one tablespoon of butter and mix until blended. Move the rice to a large bowl and allow it to cool for approximately 15 minutes.

To the cooled rice, add parmesan cheese, diced ham and two eggs. Mix to combine well.

Place a spoonful of the rice mixture on your palm. Add a piece of fresh mozzarella in the center and cover it with another spoonful of rice. Form it into a ball, then roll the rice ball in plain bread crumbs.

Continue making more arancini using the remaining rice mixture and mozzarella balls until you run out of the rice mixture.

Add vegetable oil to a sauce and heat until bubbles start to form when you add a wooden spoon. Fry each of the aranchini balls until batches until they are golden and crispy for approxmately 5 minutes. Using a slotted spatula, remove the cooked arancini from the pan and drain on a paper towel before serving.