Prosciutto-And Provolone-Stuffed Arancini

1. 1

   Combine first 3 ingredients in a large bowl; mix well. Press 2 tablespoons rice mixture around 1 cube of cheese to form a small ball. Repeat with remaining risotto and cheese.

2. 2

   Place flour in a shallow bowl; place breadcrumbs in a second shallow bowl. Beat egg with 2 tablespoons water in a third bowl. Dredge rice balls in flour, dip in egg mixture, and roll in breadcrumbs to coat. Place on a tray, cover loosely with plastic wrap, and chill at least 30 minutes or up to 24 hours.

3. 3

   Pour oil to a depth of 3 inches in a deep saucepan; heat to 350u00b0. Fry rice balls, in batches, 4 to 5 minutes or until golden. Remove with a slotted spoon; drain on paper towels. Serve warm.

* Per serving · 4 servings · Values may vary.

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