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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.

David Bonom and Marge Perry
Recipe by Coastal Living March 2014

Gallery

Credit: Jennifer Davick; Styling: Ginny Branch

Recipe Summary

prep:
15 mins
cook:
15 mins
chill:
30 mins
total:
1 hr
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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