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Parrano Arancini (Risotto Balls)

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  Cooked arborio rice 2 Cup (32 tbs)
  Prosciutto di parma 3⁄4 Pound, thinly sliced (Almost Transparent)
  Fresh basil 1⁄4 Bunch (25 gm), chopped
  Fresh oregano leaves 3 Teaspoon
  Parrano 12 Ounce, cut into 1/2 inch cubes
  Sea salt 1 Pinch
  Cracked black pepper 1 Pinch (Use Freshly Cracked)
  Whole eggs 5
  Plain flour 1⁄2 Cup (8 tbs)
  Panko breadcrumbs 2 Cup (32 tbs)
  Parrano 6 Ounce, shaved

Add shaved Parrano, chopped basil, oregano, sea salt and fresh ground pepper to the cooked Arborio rice.
Beat two eggs and combine with the rice mixture. Remove portions of rice and, with damp hands, roll into balls. Place a cube of Parrano cheese wrapped with proscuitto into each ball and reshape. Repeat the process until you've used up all the cheese, proscuitto and all the rice mixture, then chill for 20 minutes.
Place the flour in a tray. Beat the remaining eggs and place breadcrumbs in a tray. Roll each risotto ball in the flour, then eggs and finally in the breadcrumbs to coat. Fry in shallow amount of oil until golden brown and drain on absorbent paper. Dust with paprika and serve.

To get more information about Parrano® or their other great cheeses visit Dairydial.Com

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Parrano Arancini (Risotto Balls) Recipe