Herb Arancini Recipe
Breaded risotto, prosciutto, Nduja cream, parmesan cheese
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Ingredients
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Risotto Base
Filling
Breading
Method
Prepare the Risotto
- 1
- 2
Cook the Arborio Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is lightly toasted. Gradually add the broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 3
Finish the Risotto
When the rice is cooked, stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and let it cool to room temperature.
Prepare the Filling
- 4
Mix the Filling
Once the risotto is cool, fold in the diced prosciutto and Nduja until evenly distributed.
Form the Arancini
- 5
Shape the Balls
Take a small portion of the risotto mixture and form it into a ball, about the size of a golf ball. Repeat until all the mixture is used.
Bread the Arancini
- 6
Fry the Arancini
- 7
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Arancini
Fry the arancini in batches, being careful not to overcrowd the pot. Cook until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.