Prosciutto and Parmesan Arancini
Prosciutto and Parmesan Rice Balls
Servings: 12 pieces
Ingredients
- 2½ cups Prosciutto and Parmesan Risotto cooled to room temperature recipe on Jenn's View
- 3 oz fresh mozzarella cut into small cubes
- 2 eggs beaten
- 1 cup AP flour for coating
- 1½ cups bread crumbs store bought is best for this
- vegetable oil for frying
- grated parmesan reggiano for garnish
- chopped basil for garnish
Instructions
- form risotto into individual balls
- press a cube of mozzarella in center of each ball and seal hole with risotto
- roll each risotto ball in flour then egg and then breadcrumbs.
- heat 2 inches of vegtable oil in a deep pan
- fry arancini in batches until golden brown
- place on a paper towel to remove excess oil
- sprinkle with grated parmesan and chopped italian parsley to garnish
- serve with tomato sauce
Notes
This recipe may yield more or less arancini depending on the size of each ball.