For the rice balls:

Bring chicken broth and saffron to a boil.  Add salt, butter and rice.  Stir and cover with a tight lid.  Cook 19 minutes.

Put rice into a large bowl.  Stir in parmigiano-reggiano cheese.  Let cool slightly, stir in egg and egg yolk.  Let cool completely.

Constructing the Rice Balls:

Put flour and bread crumbs separately in two bowls.  In shallow bowl, lightly beat egg whites.

Wet hands with cold water, repeat after every ball to keep rice from sticking to your hand.  Scoop rice, enough to cover the palm of your hand, and flatten out the mixture slightly.

Take equal parts of proscuitto and mozzarella, watching not to overstuff.  Mold rice over the filling, adding more rice if needed, to form a ball.  When a ball is formed, do not overwork. The balls are fragile so be patient.  Roll ball in the flour, completely cover in egg white, and finally roll in the bread crumbs to completely coat the rice ball.

Set on a rack to dry for at least 15 minutes. This step is most important; the balls slightly harden and emulsify, which allows them to keep their shape when fried. You should have about 12-16 balls.

In large Dutch oven or deep-fat fryer, add enough oil for the rice ball to be completely submersed. This ensures the proper cooking to maintain their shape.  Heat oil to 375 degrees Fahrenheit.

Add balls one at a time, never more than three or four as to not overcrowd.  Rice balls are finished when golden brown all over, roughly 2 minutes.  Transfer balls from fryer to paper towels, where excess oil will drain off.  Let rest for a few minutes and serve warm.

If desired, garnish with a fried basil leaf and a tomato/olive oil sauce.

For the Sauce:

Gently crush the tomatoes with either utensil or hand, leaving them coarse and the sauce somewhat chunky. Add the olive oil, oregano, garlic, salt and pepper.

Cook all ingredients in a pot on stovetop for 15-20 minutes on Medium-Low heat.