Arancini Di Riso

Photo: Melissa

Ingredients

6 Risotto for

8 cups chicken stock

1/4 cup butter

2 tablespoons extra virgin olive oil (evo)

2 cups finely chopped onions

2 garlic cloves, minced

1 1/2 cups Arborio Rice

2/3 cup DRY white wine

3/4 cup peas

2/3 cup grated Parmesan

1 bay leaf

salt& pepper

1 egg yolk

3 tablespoons heavy cream

20 Arancini- yields small

Choice oil for frying, the higher the smoke point, the better

3 eggs

1/2 cup grated Parmesan cheese

1 1/2 cups dried Italian style breadcrumbs

1 cup all purpose floor

cup heavy cream

2 ounces fresh mozzarella, cut in ½ inch cubes

2 ounces prosciutto

Preparation

Melt butter in heavy large saucepan over medium heat, add evo, bay leaf and onions. Season with salt and pepper. Cook until onions are translucent. Add minced garlic. Saute until tender, roughly 8 minutes.

Stir in the rice and toast it for a few minutes. Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of HOT chicken broth at a time, making sure the liquid is absorbed, stirring often. This process should be done over medium low heat and will take about 28 minutes. Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.

Continue to stir in the peas, Parmesan, salt and pepper to taste. Cook until the mixture has absorbed all the liquid. It will double in size. Remove bay leaf. See below. Let cool and don't eat it all. For some reason, the mixture doesn't last long around my house. Once risotto has cooled completely, combine one egg yolk and heavy cream to combine. Cover and store over night. This will make the mixture easier to form into balls.

Heat frying oil so that it reaches 350 degrees F. If you do not have a thermometer, you may use a chopstick to test the temperature of oil.

Preheat oven to 425 degrees F.

Wrap a slice of prosciutto around each cube of mozzarella and set aside.

Whisk eggs and heavy cream in a shallow bowl. In another shallow bowl add all purpose flour and in the last bowl add breadcrumbs. Using about 2 tablespoons of risotto mixture for each, form into a catcher's mitt in palm of hand. Insert mozzarella/prosciutto into center and roll into a ball. Dip balls into flour, coating completely. Dip in egg wash also making sure to coat thoroughly and finally into breadcrumbs.

These balls are ready to fry. Using a spoon, gently place each ball into hot oil (away form u). Make sure to roll the ball around in the hot oil to cook evenly. Do not fry a lot at once to avoid oil drama.

Place fried arancini in preheated oven to keep warm while you finish frying the rest.