• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Drinks
    • Entrees
    • Lunch
    • Side Dishes
    • Snacks
    • Dog-Friendly
  • Life
    • Travels
    • Gift Guides
  • About
    • About Sues
    • Work With Me
    • Privacy Policy
  • Contact
    • Newsletter

We are not Martha logo

menu icon
go to homepage
  • Home
  • Recipes
  • Life
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Life
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Appetizers » Prosciutto Arancini

    Jan 27, 2011 · Modified: Aug 18, 2020 by Chels · This post may contain affiliate links, uses cookies, and generates income via ads · View privacy policy + disclosure statement linked in footer · 24 Comments

    Prosciutto Arancini

    The thing about arancini is it's one of those foods I could eat every single day and probably never get sick of. Little balls of fried pouffy rice, filled with a variety of deliciousness. It's quite versatile because you can add so many different ingredients to create such different and unique outcomes and flavors. One of my favorite appetizers is the arancini that Vlora, a Mediterranean restaurant, in Boston serves. It's simple but delicious, light and fluffy but beyond satisfying. It never gets old.

    While I waiting at the deli of my local Whole Foods the other day they were serving Pea and Prosciutto Arancini. I'm always up for a grocery store sample, so I, naturally, reached over to try one of the piping hot delights. I melted. And then instead of buying 12 pounds of the heavenly bites, I decided I would attempt to challenge myself in the kitchen and try to make them, from scratch, in my own kitchen. The things a food blog will encourage you to do 😉

    Now, I've never ever made arancini on my own. I've always been quite content with Vlora's, but I decided to give it a go. I did a little browsing online to see if I could find a basic technique. The majority of the recipes were different in technique; some required you to mix the eggs, breadcrumbs, and risotto together while others instructed you to form the balls of rice, then dip them individually into eggs, flour, and breadcrumbs. I decided to just take a stab at it and make it up as I went along since it was my first time. These were definitely delicious and would make outstanding appetizers at a party (Super Bowl!).

    Here's what you need:

    IMG_2549.JPG

    • 2 cups arborio rice
    • 4 slices of prosciutto, chopped
    • ⅓ cup chopped parsley
    • ½ cup plain flour
    • 2 cups dried breadcrumbs
    • 4 eggs, lightly beaten
    • Fontina cheese, a cube per each ball
    • canola (or vegetable) oil, for frying

    Here's what you do:

    IMG_2547.JPG

    • Prepare your risotto as you normally would. Here is a good and basic recipe from Martha Stewart's Cooking School.

    IMG_2552.JPG

    • Once risotto is finished, transfer it to a large bowl and add prosciutto and parsley and stir. Cover and refrigerate for 2-3 hours or until cool.

    IMG_2554.JPG

    • Next, you'll want to form the cooled risotto into the about 1-inch balls. With your thumb, make an indentation.

    IMG_2555.JPG

    • And place a cubed piece of fontina in. When it's fried, it will melt and it will be stringy and magical.

    IMG_2559.JPG

    • Once the cheese is in place, close off the top of the ball by forming it in your hands.

    IMG_2565.JPG

    • Balls o' rice... HOORAY!

    IMG_2563.JPG

    • Once all of the balls are formed, you can set up your little work station by setting the flour and bread crumbs on separate plates and putting your lightly beaten eggs in a bowl. This will be where the dipping of risotto balls will occur!

    IMG_2566.JPG

    IMG_2568.JPG

    • Now, you're going to dip each of them into first the flour, followed by the eggs, then the breadcrumbs. Once this first round is finished, you're going to re-dip them to double coat, into just the eggs, then again into breadcrumbs.

    IMG_2569.JPG

    • Now, pour the oil into a large pan or pot to just cover the base of it.

    IMG_2570.JPG

    • Cook on each side for a few minutes or until golden brown. As they finish, place them on a paper towel-lined plate. Cover with foil and serve warm...

    ...With delicious marinara sauce.

    IMG_2571.JPG

    Stare in awe...

    IMG_2572.JPG

    Take your fork...

    IMG_2578.JPG

    and just dig in.

    IMG_2580.JPG

    And then when you're about to take a bite, realize that the original recipe you tried at Whole Foods had peas in it, that you purchased peas to include in the recipe, but somehow forgot, so toss a few peas in, too 😉

    IMG_2583.JPG

    I definitely have a whole new level of respect for anyone who creates delicious arancini. Now that I've made my own I realize it takes patience and it's sort of an art form that I definitely want to perfect!

    Have you ever challenged yourself to re-create your favorite food at a restaurant? It's definitely a rewarding task!

    [Chels]

    Tweet
    Share
    Pin3
    Yum
    Share
    3 Shares
    « Caramelized Pear, Pancetta, and Gorgonzola Quiche
    My Parent's Anniversary Dinner #2 »

    Reader Interactions

    Comments

    1. Nisrine|Dinners and Dreams says

      January 27, 2011 at 10:33 pm

      Mmm, prosciutto, peas, rice...this is a whole meal. I love it!

    2. Ann says

      January 27, 2011 at 10:37 pm

      I am absolutely going to try this, arancini is one of my favorites! I wonder if it would work to oven bake instead of frying? I will give it a try, every time I try to fry little balls they end up lopsided.

    3. Simply Life says

      January 27, 2011 at 10:51 pm

      oh my gosh, those look dreamy!

    4. Blog is the New Black says

      January 27, 2011 at 11:05 pm

      Amazing! Saving this one!

    5. Erica says

      January 28, 2011 at 6:54 am

      The arancini at Vlora was totally delicious. And your version looks delicious- not greasy at all! I think the peas are such a fun add in. I love when you recreate restaurant dishes!!

    6. Amanda L. says

      January 28, 2011 at 10:00 am

      I love going to the festivals in the North End and buying the HUGE balls of aranchini. These look great!

    7. brandi says

      January 28, 2011 at 10:04 am

      I've only tried making a baked version, but I should try a traditional recipe. These look great!

    8. Lauren says

      January 28, 2011 at 10:16 am

      I LOVE arancini, but have never made them at home. These look fantastic! I like that you used just a bit of oil rather than deep frying them.

    9. tbella says

      January 28, 2011 at 10:50 am

      Risotto is one of my favorite dishes to make, and I usually double it for arancini leftovers. Never stuffed them with fontina though! I'm definitely trying that next time 🙂

    10. Fun and Fearless in Beantown says

      January 28, 2011 at 11:19 am

      I've never made arancini before but this looks relatively straightforward! I like to try restaurant recipes all the time - like Myers + Chang's green papaya slaw or Mama Chang's pork and chive dumplings, Momofuku's pork belly buns and Morton's garlic green beans!

    11. Bianca @ Confessions of a Chocoholic says

      January 28, 2011 at 11:22 am

      Good job recreating it!! I would probably leave out the peas on purpose anyway hehe. I recently tried to recreate the chocolate bread pudding at the Langham Hotel brunch and was pretty happy with the results. And I always make my version of Woodward's grilled shrimp salad at home!

    12. Chicago Cuisine Critique says

      January 28, 2011 at 11:48 am

      I have never tried arancini on my own, but you may have convinced me. These look amazing!

    13. Shannon says

      January 28, 2011 at 12:08 pm

      OMG, I love making these! I have a recipe from the Soprano's cookbook that is difficult but worth all the work. Or you could cheat and get the stuff from TJ's.

    14. Emily @ A Cambridge Story says

      January 28, 2011 at 12:59 pm

      These look perfect - and I love the fontina cube in the middle! I've recreated the chex mix from The Gallows and attempted Afghani-style food inspired by the Helmand. It's a fun challenge!

    15. Chef Bee says

      January 28, 2011 at 2:10 pm

      Looks like your bravery paid off. Pass me the whole plate.

      Plan B

    16. Alison says

      January 28, 2011 at 4:04 pm

      You are killing me with this post! I would die for arancini. Will have to try Vlora ASAP!

    17. Katy @ RecipeCan says

      January 28, 2011 at 4:26 pm

      Oh my, I am literally drooling on my keyboard. I HAVE to try these 🙂

    18. Chels says

      January 28, 2011 at 4:35 pm

      @Ann.. I think baking would be an interesting (and more healthy) alternative! I'll have to experiment next time and see how they come out! [chels]

    19. Melissa @ Made in Melissa's Kitchen says

      January 28, 2011 at 4:40 pm

      I have made Chive Risotto Cakes before, but I bet the addition of prosciutto and peas make these even more flavorful!

    20. joanna says

      January 28, 2011 at 4:50 pm

      I had a very similar experience trying to imitate arancini from la Scalable in Philly! Turns out you can use leftover rice instead of risotto, with a few tweaks!

    21. Alicia Fidalgo says

      January 30, 2011 at 11:18 am

      I haven't made risotto in FOREVER - and now that I've been seeing all these arancini recipes, I'm just reminded that I need to get on the trolley.

    22. Meesh says

      January 30, 2011 at 3:12 pm

      omg these look fantastic! arancini are quickly moving up the ranks on my list of favorite apps

    23. Des says

      January 31, 2011 at 7:30 pm

      these look wonderful!!!! I need to try one next time you make them!! (love the last minute pea addition!)

    24. rita says

      February 02, 2011 at 4:29 pm

      i loooove arancini! i always get that every time we go to our italian's friend's store.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Sues

    Hi and thanks for visiting! I started We are not Martha to show you how to make recipes that impress without stress, including easy weeknight dinners, delightful desserts, + lots of cocktails.

    Learn More...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Popular Now

    • Basil Chicken in Coconut Curry Sauce
    • Momofuku Milk Bar's Cornflake Chocolate Chip Marshmallow Cookies
    • Blueberry Vodka Lemonade
    • Chicken Dog Treats

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Footer

    ^ back to top

    About

    • About Sues
    • Privacy Policy
    • Disclosures
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    BE SURE TO CHECK OUT MY AMAZON SHOP TO DISCOVER SOME OF MY FAVORITE COOKING AND BAKING ITEMS THAT I USE IN MY OWN KITCHEN. WE ARE NOT MARTHA IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. ORDERING ANY PRODUCTS MENTIONED HERE ARE AT NO EXTRA COST TO YOU. THANK YOU FOR YOUR SUPPORT!

    Copyright © 2022 WE ARE NOT MARTHA