Go Back
Prosciutto Arancini {crispy cheese-stuffed, fried risotto balls} from foodiewithfamily.com

Prosciutto Arancini {cheese stuffed, fried risotto balls}

Rebecca Lindamood

Ingredients
  

  • 2 cups chilled leftover risotto
  • 2 to 3 paper thin slices of prosciutto cut into thin ribbon-like strips
  • 2 large eggs beaten
  • 1/2 cup grated parmesan cheese
  • 1/2 cup Italian style bread crumbs
  • 2 ounces of mozzarella or 1/4 of an 8 ounce block, partially frozen, and cut into 1/2 inch cubes
  • 1 cup Panko style bread crumbs If desired, you can substitute an equal amount of Italian style bread crumbs for the Panko.
  • peanut vegetable, or canola oil for deep frying

Instructions
 

To Prepare the Prosciutto Arancini:

  • Vigorously stir together the leftover risotto, prosciutto strips, eggs, parmesan cheese, and Italian style bread crumbs. Use a medium disher (about 2 tablespoons in capacity) or scoop mounds of 2 tablespoons of the mixture onto a parchment lined cookie sheet. Hold one of the mounds of rice in your hand and press one cube of the mozzarella into the center. Form the rice around the cheese to cover it completely, then roll between your hands to form a ball. Set the ball on the cookie sheet and repeat with the remaining rice and cheese cubes. After they have all been rolled, roll them in the Panko crumbs, gently pressing to help the crumbs completely cover the rice ball. Repeat with the remaining rice balls. Refrigerate for at least 1 hour prior to frying.
  • If you desire, you may freeze them on the cookie sheet at this point and then transfer the Arancini to a zipper top freezer bag when they are frozen solidly through. You can store up to 3 months in the freezer before frying.

To Fry the Prosciutto Arancini:

  • Heat 3 inches of oil to 350°F in a large, heavy-bottomed saucepan or a deep fryer. Carefully lower several of the frozen or chilled arancini into the oil, taking care not to crowd the pot. Fry for 3 to 5 minutes, turning if you need to, or until they are deep golden brown to brown and hot all the way through. Use a slotted spoon or fry basket to gently transfer the Prosciutto Arancini to a paper towel lined plate, sprinkle with salt, and let cool for 3 minutes before eating.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!