Arancini with prosciutto

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   It is better to use round coarse grain rice. The rice is washed and filled with cold water. Add salt and when the water boils add saffron; if you don’t have saffron, you can replace it with turmeric. The main thing is not to overcook the rice; it should be al dente.

2. STEP 2

   

   Rice should not be crumbly. Once the rice is ready, you need to quickly cool it, to do this you need to dump it into the largest baking sheet or just on the table and turn it over with a spatula but do not interfere so that the rice grains do not fall apart.

3. STEP 3

   

   When the rice has cooled, add finely grated Parmesan and stir, taste and add salt if necessary.

4. STEP 4

   

   I cut mozzarella or any other cheese into cubes, cut ham or prosciutto into thin slices or small cubes (optional, not important).

5. STEP 5

   

   Pour three tablespoons of flour into 0.5 liters of hot water and mix. This is necessary so that the arancini, when fried, become crispy on the outside and do not absorb oil inside.

6. STEP 6

   

   Now you can call the kids to help, we begin to form the arancini. With wet hands, make a ball out of rice, then press the indentation with your fingers, add a piece of cheese and prosciutto

7. STEP 7

   

   And form a ball about the size of your palm. Then dip it in water with flour and then in breadcrumbs.

8. STEP 8

   

   I get 25-27 balls from 1 kg of rice. Mostly I freeze half of the aranchinas. Can also be made with meat sugo bolnese. Frozen green peas are added to the sugo and brought to readiness, then a little sugo and a piece of mozzarella are placed in a ball of rice, then everything is repeated.

9. STEP 9

   

   I have a deep fryer with 2 liters of oil, if you fry in a casserole, use enough oil so that the orancini are completely covered with oil. It is better to use refined oils (sunflower, corn or peanut), if you mix different types of oils they will smoke very much because the combustion temperatures are different (do not use olive oil for deep frying, the combustion temperature is low). Fry the arancini until golden brown. fry crispy in small portions.

10. STEP 10

    

    Bon appetit!