Arancini & Prosciutto Recipe

Prepare the Risotto

In a saucepan, heat the vegetable broth and keep it warm. In another large pan, heat some olive oil over medium heat. Add the finely chopped onion and garlic; sauté until translucent. Add the Arborio rice and stir for a few minutes until the rice is slightly toasted.

Add Broth Gradually

Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. This process should take about 20 minutes, until the rice is creamy and al dente.

Finish the Risotto

Once the rice is cooked, remove it from heat and stir in the grated Parmesan cheese, salt, and black pepper. Let the risotto cool completely.

Prepare the Mixture

Once the risotto is cool, mix in the diced mozzarella cheese and eggs until well combined.

Shape the Arancini

With damp hands, take a handful of the risotto mixture and shape it into a ball, about the size of a golf ball. Repeat until you have formed all the arancini.

Coat the Arancini

Roll each arancini ball in breadcrumbs until fully coated.

Heat Oil

In a deep pan, heat the olive oil over medium-high heat until hot.

Fry the Arancini

Carefully add the arancini to the hot oil and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Serve with Prosciutto

Serve the hot arancini with slices of prosciutto on the side for a delicious appetizer.