Prosciutto and Spinach Arancini (Rice Balls) Recipe (DMCA)
1 litre salt-reduced chicken stock
2 1/3 teaspoons olive oil
1 small brown onion, finely chopped
3 garlic cloves, crushed
5 slices prosciutto, finely chopped
1 1/2 cups SunRice Arborio Risotto Rice
2/3 cup parmesan cheese, finely grated
50g baby spinach, trimmed, finely chopped
2/3 cup plain flour
3 eggs, lightly beaten
2 cups dried breadcrumbs
80g mozzarella cheese, cut into 1cm cubes
Vegetable oil, for deep-frying
Lemon wedges, to serve
Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low.
Meanwhile, heat olive oil in a large heavy-based saucepan over medium-high heat. Then add onion and garlic. Cook, and stir for 5 minutes or until softened. Add prosciutto. Cook, stirring for 2 minutes or until golden.
Begin to add rice. Stir to coat in mixture. Cook for 1 minute. Add 1/3 cup hot stock. Cook, stirring constantly, until liquid is absorbed. Continue adding stock, in batches, until liquid is absorbed. Remove from heat. Add parmesan and spinach. Stir until spinach has wilted. Season with pepper. Set aside to cool. Cover and refrigerate for some 2 to 3 hours or until cool.
Place flour on a plate. Place egg in a bowl. Place breadcrumbs on a plate. Using wet hands, roll 1 tablespoon risotto mixture into a ball. Using your thumb, make an indent in centre of ball. Place 1 piece of mozzarella in indent. Shape risotto mixture around cheese to enclose. Repeat with remaining risotto mixture and mozzarella.
Dip a ball in flour, then egg and breadcrumbs. Place ball on a tray lined with baking paper. Repeat with remaining balls. Refrigerate for 30 minutes.
Heat vegetable oil in a large, deep saucepan over medium heat. Cook balls, in batches, turning, for 3 to 5 minutes or until golden. Drain. Cover with foil to keep warm. Serve with lemon wedges.