Blanch parsley leaves in boiling and salted water for a minute. Transfer in ice water and drain. Blend with chicken stock; reserve. *For chicken stock, look it up at Hunter's Chicken Recipe.
Heat up a large skillet or Dutch oven, melt butter and olive oil. Sweat the minced shallots until translucent; about 2 min on medium hight heat. Add the rice to the pot and stir briskly so each grain is coated with the fat. Don’t let rice turn brown!. Add wine and give a stir and leave it alone until the liquid is fully absorbed. Pour in 2.5 cups/625ml of hot stock first, stir and let cook for about 12 minutes on low heat stirring every so often. Add remaining liquid; 1 cup/250g and finish cooking for 8 to 10 minutes, or until tender; stirring every so often. Turn heat off and add the cubed butter and grated parmesan. Let cool to room temperature. Add the parsley puree and season with salt and pepper, then add the beaten egg. Line a baking tray with plastic wrap. Scoop out risotto into 1/2 tablespoon portion, top with a mozzarella pearl and cover with another 1/2 tablespoon of risotto and shape into balls. Freeze an hour or until firm to the touch before breading.
Coat the rice balls in flour, followed by beaten eggs and bread crumbs; freeze until it has hardened. Store arancini in the freezer in air-tight containers for a few weeks or sous-vide for 3 months.
For the cherry tomato halves: In a hot saucepan, drizzle some olive oil and coat bottom with some salt. Sear tomatoes for 3 minutes, face down, then deglaze with some balsamic vinegar and flip; continue to cook for a minute. Transfer to a plate and let cool. Heat up frying oil to 350ºF/180ºC. Fry frozen arancini on all sides until brown and transfer onto paper towels – keep arancini warm in the oven until ready to serve.
Plate arancini and garnish with thin fried prosciutto slices, and fried basil leaves. Add the seared tomatoes topped with blanched asparagus if desired. Season with fleur de sel, and pepper. Enjoy!