Arancini & Prosciutto Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a large saucepan, heat the broth and keep it warm. In another pan, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Gradually add the warm broth, one ladle at a time, stirring continuously until absorbed. Repeat this until the rice is creamy and al dente, about 18-20 minutes. Stir in the Parmesan cheese, and season with salt and pepper. Allow the risotto to cool.

2. 2

   Form the Arancini

   Once the risotto is cool, mix in the beaten egg and diced prosciutto. Take a small handful of the risotto mixture and form it into a ball, about the size of a golf ball. Repeat until all the mixture is used.

3. 3

   Coat the Arancini

   Roll each ball in flour, then dip it into a bowl of beaten egg, and finally coat it with breadcrumbs. Ensure each ball is well-coated.

4. 4

   Fry the Arancini

   In a large pot or deep fryer, heat the olive oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

5. 5

   Serve

   Serve the arancini warm with a tangy dipping sauce of your choice, such as marinara or aioli.