Prosciutto Arancini

submitted by butterflydog

Italian Fried Rice Balls

8 oz Arborio rice
2 oz white wine
24 oz chicken stock
1 onion diced fine
3 oz prosciutto, diced fine
6 oz Manchego cheese grated
2 oz piquillo peppers fine diced
4 oz butter softened
5 eggs beaten
2 cups all purpose flour
2 cups bread crumbs
salt and pepper to taste
extra virgin olive oil as needed

Gently heat some olive oil in a pot and cook onions till soft and
translucent. Add prociutto to pot and gently warm to render flavor. Don't
over cook. Add rice and toast lightly without changing color of rice or
adding more olive oil. Just let rice get a sheen to it; cooking about
several minutes. Add wine and cook and reduce till rice is dry. Season to
taste at this point. Next ladle chicken stock in 3 stages, adding stock
to barely cover rice while it simmers. The rice should absorb the stock
without breaking apart. Once these steps are completely add the cheese,
peppers and butter to the rice as you did the stock. Once all are added
stir vigorously with a spoon. Place the risotto in a shallow pan to cool.
Once cool, form into 1 inch balls. Then coat balls with flour, egg and
breadcrumbs. Let chill in the refrigerator, 1 hour. Deep fry balls in
350F oil or bake 375 till golden.These really taste best when fried.
Serve 4 person for an appetizer or as a side to accompany chicken or fish.
Yield: 45 balls

Source: Chef Tony May


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/