Sicilian Arancini Stuffed With Mozzarella And Ham

Name: Sicilian Arancini Stuffed With Mozzarella And Ham
Prep time: 11 min
Cook time: 24 min
Total time: 35 min
Yield: 1
Ingredients: 100 g Arborio Rice; 0.5 pcs Mozzarella; 2 slice Ham; 2 pcs Eggs; 50 g Breadcrumbs; 100 g Plain Flour; 0.5 tbsp Italian Hard Cheese; 0.5 tbsp Butter; 0.5 pcs Chicken bouillon; 50 ml White Wine; 100 ml Vegetable oil

By chef Marco Giampaoli

Two recipes in one. Make a creamy risotto and use the leftovers for fried arancini! Or make only arancini. Crispy fried rice balls with a surprise inside - creamy mozzarella and pork ham. A typical Sicilian delicacy with a rich flavor and appealing texture.

35 min
total: Medium
level

11 min prep · 24 min cook

1175 kcal · per serving

Protein 45g Carbs 152g Fat 39g

Ingredients

What you will need

11 items · serves 1

Arborio Rice 100 g
Mozzarella 0.5 pcs
Ham 2 slice
Eggs 2 pcs
Breadcrumbs 50 g
Plain Flour 100 g

Italian Hard Cheese 0.5 tbsp
Butter 0.5 tbsp
Chicken bouillon 0.5 pcs
White Wine 50 ml
Vegetable oil 100 ml

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Method

Steps to cook

10 steps · 24 min cook

Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment 🍚✨
Cook and chill the risotto (if you do not have any from yesterday). For arancini, it is best to use leftover risotto from the previous day, or prepare fresh - briefly saute the rice in a dry pan over medium heat, pour in the wine and let it evaporate, then gradually add hot stock and cook, stirring constantly, for about 10-15 minutes until the rice softens, then spread it on a baking tray and let it cool in the refrigerator
Heat the oil. Prepare a pot with oil (sunflower or rapeseed) and heat it to about 140 C (over medium heat for a few minutes)
Shape the balls. Shape larger balls of about 70 g from the cooled rice
Make indentations. Make an indentation in each ball
Cut the filling. Cut the mozzarella and ham into small cubes
Fill the arancini. Fill the balls with mozzarella and ham and shape them firmly again
Coat the balls. Coat the balls in a classic breading - first in flour, then in beaten egg, and finally in breadcrumbs
Fry the arancini. Place the arancini in the heated oil and fry over medium heat until golden brown, about 4 minutes
Serve. Let drain on a paper towel and serve, optionally with a slice of lemon or mayonnaise; the leftover risotto can be served on its own 🍚🍽️✨

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