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+ servings
5 from 2 votes
Print Recipe

Prosciutto and Parmesan Arancini

Prosciutto and Parmesan Rice Balls
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, hors d'oeuvres
Cuisine: Italian
Servings: 12 pieces

Ingredients

  • 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
  • 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.