Photo: Jennifer Davick; Styling: Ginny Branch 
Prep Time
15 Mins
Cook Time
15 Mins
Chill Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

RaneyBrown's Review

February 06, 2014
Arancini are a favourite of mine but I have never tried them with provolone & prosciutto inside. One thing I have tried, with reasonable success, is to spritz the arancini with just a tiny bit of oil and bake them!! Yes, there is less flavour but a whole lot less fat and my friends still loved them.