Appetizers,  Side Dish,  Snacks

Arancini stuffed with peas, prosciutto and mozzarella

Arancini, served as an appetizer or even a main dish if you’d like! They are deep fried risotto balls that are coated in bread crumbs and can be made up of different fillings! My favorite stuffing is peas, prosciutto and mozzarella! Serve it with some homemade marinara sauce on the side!

Ingredients for Arancini:

Rice: Carnaroli, Arborio, or Vialone Nano. I used Carnaroli.

Butter: Unsalted butter.

Prosciutto: Cubed Prosciutto.

Onion: White onion.

Garlic: Minced, garlic clove.

Wine: White dry wine.

Broth: Unsalted chicken broth. You can also use chicken, beef or vegetable stock or broth.

Peas: Green peas unfrozen.

Cheese: Parmesan and mozzarella cheese.

How to make Arancini filling:

Prepping onion/garlic: Dice your onion and mince your garlic.

Sautéing prosciutto, garlic and onion: Into a heavy bottom pan add your butter. Allow it to melt and add in your prosciutto. Once prosciutto is cooked, remove and add in your onions. Allow the onions to cook for a couple of minutes then add in your garlic; cook till fragrant.

Adding rice: Add your rice and cook for 2 minutes, constantly mixing.

Adding wine: Add wine and allow it to evaporate.

Adding broth: Add your hot broth a little at a time and constantly mix. Repeat this step until rice is soft and the broth is absorbed. Approximately 20 minutes.

Adding green peas: Add green peas 5 minutes before you risotto is “al dente”.

Finishing off risotto: When your risotto is “al dente”, add in your 1 tbsp of butter, parmesan cheese, cooked prosciutto, white pepper and salt if needed.

Cool filling: Chill your filling before making Arancini. You can use it the same day you made it or put it into the fridge and make it the next day.

Breading for Arancini:

Bread crumbs: I used bread crumbs seasoned with pecorino cheese, but you can use any bread crumbs of your choice.

Flour: All-purpose flour

Eggs: Lightly beaten eggs, seasoned with salt and pepper.

Water: Cold water

How to bread Arancini:

Setup breading station: Into 3 separate bowls add your flour, eggs and breadcrumbs. Season your eggs with salt and pepper and lightly beat them with a fork.

Forming Arancini: Scoop out chilled risotto filling and place a piece of mozzarella into the middle of the filling. Close and form your ball with the help of cold water.

Bread the Arancini: Add your Arancini ball into the flour, eggs, breadcrumbs, eggs and back into the breadcrumbs.

Heat up oil: Into a heavy bottom pot add oil about half way. Heat up oil to 350F.

Frying Arancini: Place your Arancini ball into the fryer and fry until golden brown. Move your Arancini around in the oil to get even browning. Fry 2-3 Arancini at a time. When your Arancini is golden brown remove it from the oil and place onto a sheet pan with paper towels on it to remove extra oil.

Serving: Serve hot with marinara sauce or even tomato sauce on the side.

Questions Asked:

What size of ice cream scoop did I use for scooping the chilled filling?

Medium scoop, but you can use a larger scoop if you’d like.

Arancini stuffed with peas, prosciutto and mozzarella

Arancini, served as an appetizer or even a main dish if you'd like! They are deep fried risotto balls that are coated in bread crumbs and can be made up of different fillings! My favorite stuffing is peas, prosciutto and mozzarella! Serve it with some homemade marinara sauce on the side!

Ingredients
  

Making Risotto

  • 1 cup of rice
  • 2 tbsp of unsalted butter
  • 4 oz Cubed prosciutto
  • 1/4 cup of white onion, diced
  • 1 garlic clove, minced
  • 1/2 cup of white dry wine
  • 3-4 cups of hot chicken broth, unsalted
  • 1/3 cup of peas
  • 1/3 cup of Parmesan cheese, shredded
  • 1/8 tsp of white pepper
  • Salt if needed

Breading Arancini

  • 1-1 1/2 cups of Bread crumbs
  • 2-3 Eggs
  • 1/4 cup of all- purpose flour
  • Cold water
  • 13 Mozzarella cubes, one for each Arancini
  • Oil for frying

Instructions
 

Making Risotto

  • In a heavy bottom pan, add in 1 tbsp of butter on a low to medium heat. Allow the butter to melt and add in your cubed prosciutto. Cook until prosciutto is crispy. Add in your onions and sauté for a couple of minutes then add in your garlic. Cook garlic for 1-2 minutes or until fragrant.
  • Add in your rice and cook for 2 minutes, constantly mixing.
  • Add in your wine and allow the wine to evaporate.
  • Add your hot broth a little at a time and constantly mix. Repeat this step until rice is soft and the broth is absorbed (approximately 20 minutes). At the 15 minute mark add in your green peas.
  • When your risotto is "al dente", add in your 1 tbsp of butter, parmesan cheese, cooked prosciutto, white pepper and salt if needed.
  • Chill your filling before making Arancini. You can use it the same day you made it or put it into the fridge and make it the next day.

Breading Arancini

  • Scoop your chilled filling with an ice cream scoop and place your cubed cheese into the middle of the filling. Shape it into a ball and use cold water to help form it.
  • Setup your breading station. (flour, eggs(season with salt/pepper), breadcrumbs) Dip your risotto ball into the flour shake off any extra, eggs, breadcrumbs, eggs and back into the breadcrumbs.
  • Heat up your oil to 350F and deep fry for a couple of minutes or until your Arancini are golden brown. Move your Arancini around in the oil to get even browning. Fry 2-3 Arancini at a time. When your Arancini is golden brown remove it from the oil and place onto a sheet pan with paper towels on it to remove extra oil.
  • Serve hot with marinara sauce on the side.

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