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home > recipes > appetizers > prosciutto arancini
Italian Fried Rice Balls 8 oz Arborio rice 2 oz white wine 24 oz chicken stock 1 onion diced fine 3 oz prosciutto, diced fine 6 oz Manchego cheese grated 2 oz piquillo peppers fine diced 4 oz butter softened 5 eggs beaten 2 cups all purpose flour 2 cups bread crumbs salt and pepper to taste extra virgin olive oil as needed Gently heat some olive oil in a pot and cook onions till soft and translucent. Add prociutto to pot and gently warm to render flavor. Don't over cook. Add rice and toast lightly without changing color of rice or adding more olive oil. Just let rice get a sheen to it; cooking about several minutes. Add wine and cook and reduce till rice is dry. Season to taste at this point. Next ladle chicken stock in 3 stages, adding stock to barely cover rice while it simmers. The rice should absorb the stock without breaking apart. Once these steps are completely add the cheese, peppers and butter to the rice as you did the stock. Once all are added stir vigorously with a spoon. Place the risotto in a shallow pan to cool. Once cool, form into 1 inch balls. Then coat balls with flour, egg and breadcrumbs. Let chill in the refrigerator, 1 hour. Deep fry balls in 350F oil or bake 375 till golden.These really taste best when fried. Serve 4 person for an appetizer or as a side to accompany chicken or fish. Yield: 45 balls Source: Chef Tony May

Prosciutto Arancini


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keyword: prosciutto
keyword: arancini
ethnicity: italian
recipes for appetizers
recipes by butterflydog
Email Address:
(posted January 12, 2008)

Italian
Fried Rice Balls

8 oz
Arborio
rice
2 oz
white
wine
24 oz
chicken stock
1
onion diced fine
3 oz
prosciutto, diced fine
6 oz
Manchego
cheese grated
2 oz piquillo peppers fine diced
4 oz
butter softened
5
eggs beaten
2 cups all purpose
flour
2 cups
bread crumbs
salt and pepper to taste
extra virgin
olive oil as needed

Gently heat some
olive oil in a pot and cook onions till soft and translucent. Add prociutto to pot and gently warm to render flavor. Don't over cook. Add rice and toast lightly without changing color of rice or adding more olive oil. Just let rice get a sheen to it; cooking about several minutes. Add wine and cook and reduce till rice is dry. Season to taste at this point. Next ladle chicken stock in 3 stages, adding stock to barely cover rice while it simmers. The rice should absorb the stock without breaking apart. Once these steps are completely add the cheese, peppers and butter to the rice as you did the stock. Once all are added stir vigorously with a spoon. Place the risotto in a shallow pan to cool. Once cool, form into 1 inch balls. Then coat balls with flour, egg and breadcrumbs. Let chill in the refrigerator, 1 hour. Deep fry balls in 350F oil or bake 375 till golden.These really taste best when fried. Serve 4 person for an appetizer or as a side to accompany chicken or fish.

Yield: 45 balls

Source: Chef Tony May


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