Arancini Recipe

1. Prepare the Risotto

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.

2. Add the Arborio rice and stir for about 2 minutes, allowing it to toast slightly. Pour in the white wine and cook until absorbed.

3. Gradually add the chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Cook until the rice is creamy and al dente, about 18-20 minutes.

4. Remove from heat and stir in the peas, prosciutto, and Parmigiano Reggiano. Season with salt and black pepper. Let the mixture cool completely.

5. Form the Arancini

Once cooled, take a small handful of the risotto mixture and form it into a ball, about the size of a golf ball. Repeat with the remaining mixture.

6. Dredge each ball in flour, dip in the beaten eggs, and coat with breadcrumbs. Place on a baking sheet.

7. Fry the Arancini

In a large, deep skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the arancini in batches, being careful not to overcrowd the pan.

8. Fry until golden brown on all sides, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

9. Serve

Serve warm with marinara sauce for dipping.