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Photo: Jennifer Davick; Styling: Ginny Branch  

Prosciutto-and Provolone-stuffed Arancini

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.

Coastal Living MARCH 2014

  • Yield: Makes 8 servings
  • Cook time: 15 Minutes
  • Prep time: 15 Minutes
  • Chill: 30 Minutes

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

Preparation

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.

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