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Prosciutto-and Provolone-stuffed Arancini

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Prosciutto-and Provolone-stuffed Arancini


3 cups remaining cold-made risotto
1 large egg, lightly beaten
2 ounces chopped prosciutto
2 ounces aged provolone, cut into 16 cubes
¼ cup all-purpose flour
½ cup thin, dry breadcrumbs
1 large egg
Vegetable oil

To make

Serve the Arancini stuffed with prosciutto and provolone for lunch or dinner. As the name suggests, these Italian rice balls stuffed with aged provolone and prosciutto are great for making leftover risotto.
Combine the first 3 ingredients in a large bowl; mix well. Squeeze 2 tablespoons of the rice mixture onto 1 cube of cheese to form a small ball. Repeat with the remaining risotto and cheese.Pour the flour into a shallow bowl; place the breadcrumbs in a second shallow bowl. In a third bowl, whisk the egg with 2 tablespoons of water. Roll rice balls in flour, dip in egg mixture, and roll in breadcrumbs to coat. Place on a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.In a deep saucepan, pour the oil to a depth of 3 inches; preheat to 350 degrees. Saute rice balls in batches for 4-5 minutes or until golden brown. Remove with a slotted spoon; dry on paper towels. Serve warm.
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  Published: 11/20/2023 7:50 PM

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