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| Arancini Stuffed with Prosciutto and Mozzarella |
| Recipe contributed by Joe Barracato |
| Ingredients |
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| Preparation |
| In a saucepan, combine the broth and saffron and bring to a boil. Stir in the rice, butter, and salt. Cover, reduce heat to low, and cook for 18-20 minutes. Once rice is cooked transfer to a bowl and stir in the Parmesan cheese. Let cool slightly, then stir in the whole egg and yolk. Allow to cool completely. Place the flour and bread crumbs in 2 separate bowls. In a small bowl, lightly beat the egg whites until frothy. Combine the prosciutto and mozzarella and divide the mixture into 12 equal portions. Moisten your hands with water. Scoop up 1/4 cup of the rice and flatten it into a disk in your hand. Place a small portion of the prosciutto/mozzarella mixture in the center. Mold the rice over the filling, shaping it into a ball. Roll the ball in the flour, then the egg whites, and then in the breadcrumbs. Place on a wire rack to dry for at least 15 minutes. Continue to make 12 balls. Rinse your hands frequently to keep the rice from sticking to them. In a deep fryer or deep pot, heat the oil to 375 degrees F on a deep-frying thermometer. Gently add a few of the rice balls into the oil. If necessary add more oil to cover rice balls. Fry until golden brown and crispy all over, about 2-3 minutes. Using a slotted spoon, remove and transfer to paper towels. Fry the remaining balls in the same way. Serve hot with your favorite tomato sauce. Makes 12 servings. |
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