Prosciutto And Spinach Arancini Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil and sauté onion and garlic until translucent.
• STEP 2.Add Arborio rice and cook for a few minutes until lightly toasted.
• STEP 3.Gradually add chicken broth, stirring constantly until the rice is cooked and creamy.
• STEP 4.Remove from heat and stir in grated Parmesan cheese, chopped prosciutto, and sautéed spinach.
• STEP 5.Allow the mixture to cool, then shape into golf ball-sized balls.
• STEP 6.Dip each ball into beaten eggs, then roll in breadcrumbs to coat.
• STEP 7.Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
• STEP 8.Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch.
• STEP 9.Remove from oil and drain on paper towels.
• STEP 10.Serve hot with marinara sauce for dipping.
• STEP 11.Enjoy the delicious combination of creamy risotto, prosciutto, and spinach in every bite!

Cooking Tips

• Make sure to cook the risotto until it is creamy and the rice is cooked through.
• You can add other ingredients like diced mozzarella or sun-dried tomatoes for extra flavor.
• To make the arancini ahead of time, you can shape the balls and refrigerate them until ready to fry.

Storage and Serving

• Leftover arancini can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the arancini on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• Serve the arancini as an appetizer or snack, and pair them with marinara sauce or aioli for dipping.