Appetizers
Arancini with Crispy Prosciutto
Difficulty:
Medium
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
1 hour
These classic arancini are golden, crispy risotto balls stuffed with gooey mozzarella and garnished with savory, crispy prosciutto and fresh basil. Serve these with freshly grated Parmigiano Reggiano and your favorite Mezzetta® Pasta Sauce for an authentically Italian experience.
- 2 tablespoons
- 4 tablespoons unsalted butter
- 1 medium shallot minced
- 1 large leek rinsed and minced
- 4 garlic cloves minced
- 2 cups arborio rice
- 1 cup dry white wine such as pinot grigio
- 5 cups vegetable or chicken stock warmed
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 (16 ounce) block low moisture mozzarella cut into 1/2 inch cubes
- 2 cups plain bread crumbs seasoned
- Vegetable or Canola Oil for frying
- Family Recipes Marinara Sauce warmed for serving
- Freshly grated Parmigiano Reggiano for serving
- Fresh Basil leaves for serving
Instructions
- Heat the olive oil and butter in a large high walled skillet. Add the shallot and leek, season with ½ teaspoon of salt and cook until translucent. Add the garlic, cook until fragrant and add the arborio rice. Once the rice is toasted and coated in butter and oil, add the wine and reduce by half. Slowly add the stock, one ladle at a time and cook until the liquid reduces before adding the next ladle-full.
- Once the rice is fully cooked and all liquid is reduced, add the grated parmesan and season with 1 teaspoon kosher salt and ½ teaspoon pepper. Pour the risotto onto a baking sheet, spread into an even layer and transfer to the refrigerator to solidify.
- Once solidified, scoop into ½ ounce (1 tablespoon) portions, place a cube of mozzarella into the center of the risotto and roll into a ball around it.
- Dredge the risotto balls in seasoned flour (1 teaspoon salt and ½ teaspoon pepper), then egg, then seasoned breadcrumb (1 teaspoon salt and ½ teaspoon pepper).*MAKE AHEAD– PLACE ON A PARCHMENT LINED BAKING SHEET, WRAP AND FREEZE UNTIL SOLID – IF DESIRED, TRANSFER TO A FREEZER BAG ONCE SOLID*
- Heat the oil to 375°F. Add the risotto balls and fry until golden brown and crispy.
- To plate, add a spoonful of sauce onto the bottom of the serving vessel, top with the arancini, freshly grated Parmigiano, a small piece of crispy prosciutto and a small basil leaf.
