Arancini Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the chicken broth and keep it warm. In a separate large pan, heat olive oil over medium heat, add chopped onions and garlic, and sauté until translucent. Add Arborio rice and stir for about 2 minutes. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed. Cook until rice is al dente, about 15-20 minutes. Remove from heat and let cool.

2. 2

   Mix Filling

   Once the risotto has cooled, mix in the beaten egg, diced prosciutto, Taleggio cheese, and grated Parmesan. Season with salt and black pepper to taste.

3. 3

   Form Arancini

   With wet hands, take a handful of the rice mixture and form a ball, placing a small cube of Taleggio cheese in the center. Ensure the cheese is completely enclosed. Repeat with the remaining mixture.

4. 4

   Breading

   Set up a breading station: place the flour, beaten eggs, and breadcrumbs in separate bowls. Roll each rice ball in flour, dip in beaten egg, and then coat in breadcrumbs.

5. 5

   Fry Arancini

   In a deep pan, heat the olive oil over medium heat. Fry the arancini in batches until golden brown, about 4-5 minutes. Remove and drain on paper towels.

6. 6

   Serve

   Serve hot with pomodoro sauce on the side for dipping.