Prosciutto And Pine Nut Arancini Recipe

Name: Prosciutto And Pine Nut Arancini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable stock, warmed; 2 tbsp olive oil; 1 None onion, finely chopped; 1 clove garlic, minced; 6 slices prosciutto, chopped; 1/2 cup pine nuts; 7 oz Arborio rice; 3.5 oz frozen peas; 1/3 cup chopped fresh parsley leaves; 1/4 cup grated Parmesan cheese; 9 oz mozzarella, cut into 1/3 inch cubes; 1/2 cup all-purpose flour; 2 None medium eggs, lightly beaten; 1 1/2 cups dried breadcrumbs; None None vegetable oil, for deep-frying; None None lemon mayonnaise, to serve

Servings: persons

6 cups vegetable stock, warmed
2 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
6 slices prosciutto, chopped
1/2 cup pine nuts
7 oz Arborio rice
3.5 oz frozen peas
1/3 cup chopped fresh parsley leaves
1/4 cup grated Parmesan cheese
9 oz mozzarella, cut into 1/3 inch cubes
1/2 cup all-purpose flour
2 None medium eggs, lightly beaten
1 1/2 cups dried breadcrumbs
None None vegetable oil, for deep-frying
None None lemon mayonnaise, to serve

1
Heat olive oil in a large saucepan over medium heat. Saute onion and garlic for 2-3 mins, until tender. Add prosciutto and pine nuts. Cook, stirring, for 2-3 mins. Increase heat to high and add rice. Stir for 1-2 mins, until rice is well coated. Add hot stock, 1 cup at a time, stirring continuously, for 20 mins, until all liquid is absorbed and rice is tender.
2
Add peas, parsley and Parmesan. Season. Spread risotto over a baking tray, cover and set aside to cool completely.
3
Line a separate baking tray with parchment paper. Shape risotto into 12 small balls, inserting a piece of mozzarella into the center of each. Roll in flour, dip in egg then coat in breadcrumbs. Place on prepared tray and chill for 15 mins.
4
Heat oil in a deep saucepan to 350u00b0F. Deep-fry risotto balls, in batches, for 2-3 mins, until golden brown. Serve with lemon mayonnaise.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups vegetable stock, warmed, 2 tbsp olive oil, 1 None onion, finely chopped, 1 clove garlic, minced, and more.

Yes, Prosciutto And Pine Nut Arancini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prosciutto And Pine Nut Arancini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions