Melt the Unsalted Butter (2 tablespoon) in a large sauté pan. Heat Chicken Stock (3 cup) to a boil in a separate pan.
Toast the Arborio Rice (1 cup) in the butter.
Ladle some chicken stock on top of the rice and start to stir almost constantly until the liquid is absorbed. Repeat until the rice is cooked through.
Add the Gruyère Cheese (3/4 cup), Prosciutto (6 slice), and Fresh Basil (1 tablespoon) to the rice and taste for seasoning. Add Salt and Pepper (to taste).
Spread the risotto out on a tray lined with wax paper and cool in the refrigerator.
Meanwhile, heat the Vegetable Oil (to taste) in a pan to 350 degrees F (180 degrees C), put the Breadcrumbs (to taste) in a shallow bowl for breading and cut the Cream Cheese (2 1/2 teaspoon) into small cubes, about 1/8 teaspoon each.
Take the risotto out of the fridge and mix in a bowl with the Egg (1) and Semi-Sweet Chocolate Chips (0.5 ounce).
Scoop out a small amount of the risotto mixture and flatten with hands. Put the cream cheese in the center and then roll into a ball. Bread with breadcrumbs and set aside. This should make about 20 rice balls.
Put a few of rice balls in the oil at a time and stir consistently. Take out once golden brown and salt immediately. Repeat with remaining rice balls.