Arancini & Prosciutto Recipe
Indulge in our crispy Arancini, golden-brown rice balls filled with creamy risotto and gooey mozzarella, perfectly paired with savory slices of prosciutto. Each bite offers a delightful contrast of textures and flavors, making it a perfect appetizer to share or enjoy solo. Experience a taste of Italy with this irresistible combination!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Arancini Balls
Prosciutto
Dipping Sauce
Method
Prepare Arancini
- 1
Cook the Rice
In a saucepan, heat the vegetable broth and bring it to a boil. Add the Arborio rice and reduce to a simmer. Cook for about 18-20 minutes, or until the rice is creamy and al dente. Set aside to cool.
- 2
- 3
Combine Ingredients
In a large bowl, combine the cooked rice, sautéed onion and garlic, Parmesan cheese, beaten eggs, salt, and black pepper. Mix well.
- 4
Form Arancini
Take a small amount of the rice mixture, place a cube of mozzarella in the center, and shape it into a ball. Repeat until all mixture is used.
- 5
Coat and Fry
Roll each ball in breadcrumbs. In a deep pan, heat oil for frying. Fry the arancini in batches until golden brown. Drain on paper towels.
Serve
- 6
Plate the Dish
Arrange the arancini on a serving platter and wrap with prosciutto slices. Serve with marinara sauce for dipping.
