Do you know what’s better than creamy, comforting risotto? Leftover risotto transformed into golden, cheese-stuffed balls: chilled risotto mixed with eggs and cheese, formed around more cheese, coated in breadcrumbs and deep fried. These are arancini, and when they’re done right you get the irresistible contrast of a crisp exterior, a tender risotto interior, and a molten center of gooey cheese. I often make extra risotto on purpose just so I can turn the leftovers into arancini.
Recently I made a very large batch after multiplying my usual risotto yield. I wanted to test freezing and also experimented by folding thin strips of prosciutto into the rice mixture. Adding prosciutto throughout the rice instead of only in the filling is a simple way to introduce savory, meaty flavor without complicating the assembly. The change was a big hit: my family devoured the arancini faster than I could remove them from the fryer. I had to warn them about the hot centers, but that didn’t stop anyone from grabbing another one. The combination of crunchy crust, creamy risotto, prosciutto ribbons and molten mozzarella was irresistible.
Arancini are one of the best ways to reinvent leftover risotto. Cold risotto can seem dense or gluey, but when reworked into fried balls it becomes something exciting and indulgent. My husband—raised in the South—compared these to hushpuppies and declared them superior. High praise and well deserved.
Cook’s Notes
- You must use well-chilled, leftover risotto for arancini. Fresh risotto is too loose to hold together when you shape and stuff the balls. Make the risotto ahead and save enough for the arancini—patience pays off.
- If you prefer a different hard cheese than Parmesan, substitute asiago or Romano. Any of these will add a salty, savory note.
- For the melty center, mozzarella works best for its stretch and mild flavor. Provolone or muenster can also work, but avoid sharp cheddar; it behaves differently and won’t give the same stringy center.
- Pre-sliced prosciutto is convenient; about one full small package is perfect for a quadruple batch of arancini. I usually cook and eat half, then freeze the rest for quick entertaining later.
- Regarding breadcrumbs: the recipe uses Italian-style crumbs mixed into the rice for binding and panko on the outside for extra crunch. This combo gives a sturdy interior and a light, crispy coating. If you don’t have panko, you can use Italian-style crumbs for the exterior as well—more traditional, though slightly less crunchy.
- When coating the balls, use a small bowl or cake pan with taller sides. The higher sides make it easier to roll and contain the crumbs as you coat the arancini.
Prosciutto Arancini {cheese stuffed, fried risotto balls}
Rebecca Lindamood
Ingredients
- 2 cups chilled leftover risotto
- 2 to 3 paper thin slices of prosciutto cut into thin ribbon-like strips
- 2 large eggs beaten
- 1/2 cup grated parmesan cheese
- 1/2 cup Italian style bread crumbs
- 2 ounces of mozzarella or 1/4 of an 8 ounce block, partially frozen, and cut into 1/2 inch cubes
- 1 cup Panko style bread crumbs If desired, you can substitute an equal amount of Italian style bread crumbs for the Panko.
- peanut vegetable, or canola oil for deep frying
Instructions
To Prepare the Prosciutto Arancini:
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Combine the chilled risotto, prosciutto strips, beaten eggs, grated Parmesan and Italian-style breadcrumbs. Mix well to incorporate. Using a medium disher (about 2 tablespoons) or spoon, portion mounds of about 2 tablespoons each onto a parchment-lined baking sheet. Press a cube of partially frozen mozzarella into the center of a mound, then shape the risotto around the cheese to enclose it, rolling gently between your hands to form a smooth ball. Place each ball on the sheet and repeat with the remaining mixture. When all balls are formed, roll them in Panko crumbs, pressing gently so the coating adheres. Refrigerate for at least 1 hour before frying.
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If you want to freeze them, place the coated arancini on the baking sheet and freeze until solid. Transfer frozen arancini to a zipper-top freezer bag and store up to 3 months before frying.
To Fry the Prosciutto Arancini:
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Heat 3 inches of oil to 350°F (175°C) in a large, heavy-bottomed pot or deep fryer. Carefully lower several chilled or frozen arancini into the oil, taking care not to overcrowd the pan. Fry for 3 to 5 minutes, turning if necessary, until evenly deep golden brown and heated through. Remove with a slotted spoon or fry basket to a paper towel-lined plate, sprinkle with salt, and let rest for a few minutes before serving.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients and amounts you use.
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