Provolone and prosciutto arancini
| Serves: | 4-6 |
Ingredients
- small bunch basil leaves
- Tangy light mayonnaise
- 60 g Prosciutto, chopped
- 1 tbsp Thyme, finely chopped
- 30 g butter, coarsley chopped
- 40 g Provolone cheese, grated and cubed
- 1 cup Fine soft white breadcrumbs
- 50 ml olive oil, to drizzle
- 2 onion, finely chopped
- 200 g Arborio rice
- 500 ml good chicken stock
- 50 g parmesan, finely grated
- 4 tbsp plain flour
- 8 free-range egg yolks
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat oil in a saucepan over low heat, add onion and prosciutto.
- Stir occasionally for 3-5 minutes or until tender. Add the rice and stir to coat. Then add stock, little by little, for 18-20 minutes until the rice is slightly overcooked and the stock is absorbed.
- Add thyme, parmesan and butter, stir for 1-2 minutes until creamy then remove from heat.
- Finely grate 15 g of the provolone, add to the rice mixture, spread over a tray and cool to room temperature. Then refrigerate to chill for approximately 1-11/2 hours.
- Cut the remaining provolone into 5 mm cubes and set aside.
- Shape walnut-sized balls of rice mixture with your hands, then push a provolone cube into centre of each, pressing rice around to enclose it completely.
- Roll the rice balls in flour, then the beaten egg and finally in breadcrumbs, shaking off excess in between, ensuring they are completely coated.
- Refrigerate on a tray to chill for 30 minutes.
- Preheat oil in a deep saucepan or deep-fry at 200 °C.
- Deep-fry the arancini in batches, turning occasionally, until golden, for 3-5 minutes. Be careful as hot oil may spit.
- Scatter with baby basil leaves and serve warm with aioli.
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