Cooking Instructions:
- 1 cup Lundberg® White Arborio Rice
- 3 3/4 to 4 cups chicken stock
- 4 tbsp. butter
- 3/4 cup finely chopped onion
- 1/2 cup dry white wine
- 1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish
- 1/3 cup heavy cream
- 1 1/2 tbsp. chopped fresh herbs, such as basil, thyme, parsley, or chives
- Salt and freshly ground black pepper
- 3 eggs
- 1/3 cup cubed smoked mozzarella
- 1/3 cup chopped prosciutto
- Vegetable oil, for deep frying
- 1/2 cup flour
- 1 cup dry Panko bread crumbs
To
make the basic risotto for the arancini, in a saucepan bring stock to a
simmer. Cover and set aside to keep hot. In a heavy Dutch oven or large
saucepan, melt 3 tablespoons of the butter over medium-high heat. Add
the chopped onion and sauté until transparent, about 4 minutes. Add
rice and cook, stirring constantly, until rice is opaque and fragrant,
about 1 minute. Add the white wine and cook, stirring, until absorbed.
While continually stirring, begin adding the stock in 1/2 cup
increments, allowing the liquid to become completely absorbed between
additions. Cook until the rice is just tender and the risotto is
creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, heavy
cream, herbs, salt and pepper and stir to combine well. Transfer to a
mixing bowl or baking dish and allow to cool completely. Refrigerate
until thoroughly chilled. When ready to make the arancini, remove the
chilled risotto from the refrigerator and stir in 1 of the eggs. Using
a small scoop or large spoon, divide the risottos into approximately 3
tablespoon portions. Using your hands, form the portions into rough
ball shapes.
Press a hole into the center of
each risotto ball and stuff center with some of the cheese and the
chopped ham. Press the opening closed, and roll the ball between your
hands until it is smooth. Set aside while you prepare the other
arancini. In a large saucepan, heat 2 inches of oil until a deep-fry
thermometer reads 360°F. Place the flour, remaining 2 eggs and bread
crumbs in 3 separate bowls. Season each with salt and pepper to taste.
Using a fork lightly beat the eggs. One by one, lightly dredge each
risotto ball in the flour, then the beaten egg mixture, then the bread
crumbs, so that each ball is completely coated.
Transfer
to a plate or baking sheet until you are ready to fry the arancini. Fry
the balls in batches, a few at a time, turning once during cooking so
that they are evenly browned, about 2 minutes. Transfer to paper-lined
plates to drain briefly, and then serve immediately. Serve with
Parmesan cheese and some tomato sauce.