ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Prosciutto-and Provolone-stuffed Arancini

Photo: Jennifer Davick; Styling: Ginny Branch

 

Prep time 15 mins
Cook time 15 mins
Chill time 30 mins
Yield Makes 8 servings
Serve savory Prosciutto-and Provolone-stuffed Arancini for lunch or dinner. As the name suggests, these Italian rice balls are stuffed with aged provolone and prosciutto and are a terrifice use for leftover risotto.

Ingredients

  • 3 cups leftover cold cooked risotto
  • 1 large egg, lightly beaten
  • 2 ounces sliced prosciutto, chopped
  • 2 ounces aged provolone, cut into 16 cubes
  • 1/4 cup all-purpose flour
  • 1/2 cup fine, dry breadcrumbs
  • 1 large egg
  • Vegetable oil

How to Make It

  1. Combine first 3 ingredients in a large bowl; mix well. Press 2 tablespoons rice mixture around 1 cube of cheese to form a small ball. Repeat with remaining risotto and cheese.

  2. Place flour in a shallow bowl; place breadcrumbs in a second shallow bowl. Beat egg with 2 tablespoons water in a third bowl. Dredge rice balls in flour, dip in egg mixture, and roll in breadcrumbs to coat. Place on a tray, cover loosely with plastic wrap, and chill at least 30 minutes or up to 24 hours.

  3. Pour oil to a depth of 3 inches in a deep saucepan; heat to 350°. Fry rice balls, in batches, 4 to 5 minutes or until golden. Remove with a slotted spoon; drain on paper towels. Serve warm.