Prosciutto And Provolone Stuffed Arancini
Serve savory Prosciutto and Provolone stuffed Arancini for lunch or dinner. As the name suggests, these Italian rice balls are stuffed with aged provolone and prosciutto and are a terrifice use for leftover risotto.
Prep Time: 15 Mins
Cook Time: 15 Mins
Chill Time: 30 Mins
Yield: Makes 8 servings
Ingredients
- 3 cups leftover cold cooked risotto
- 1 large egg, lightly beaten
- 2 ounces sliced prosciutto, chopped
- 2 ounces aged provolone, cut into 16 cubes
- 1/4 cup all-purpose flour
- 1/2 cup fine, dry breadcrumbs
- 1 large egg
- Vegetable oil
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.