Arancini & Prosciutto Recipe
Indulge in our crispy, golden-brown arancini, perfectly stuffed with creamy risotto and melted cheese, paired with thinly sliced, savory prosciutto. Each bite offers a delightful contrast of textures and flavors, making this dish a gourmet treat that embodies the essence of Italian comfort food.
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Ingredients
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Arancini
Prosciutto
Method
Prepare the Risotto
Cook the Rice
In a saucepan, bring the chicken broth to a simmer. In another pan, add the Arborio rice and gradually add the simmering broth, stirring frequently. Cook until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and let cool.
Form the Arancini
Shape the Balls
Once the risotto has cooled, mix in the Parmesan cheese, egg, salt, and pepper. Take a small amount of the mixture, flatten it in your hand, and place a cube of mozzarella in the center. Mold the rice around the cheese to form a ball. Repeat with the remaining mixture.
Coat and Fry
Fry the Arancini
In a deep frying pan, heat vegetable oil to 350°F (175°C). Carefully add the arancini balls in batches and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Serve
Garnish and Serve
Wrap each arancini ball with a slice of prosciutto and serve hot as an appetizer.