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
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
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