Name: Prosciutto and pine nut arancini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 cup vegetable stock; 2 tablespoon olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 6 slices prosciutto, chopped; 1/4 cup pine nuts; 1 cup arborio rice; 1/2 cup frozen peas; 1/3 cup chopped parsley; 1/3 cup grated parmesan; 250 gram knob mozzarella, cut into 1cm cubes; 1/2 cup plain flour; 2 eggs, lightly beaten; 2 cup dried breadcrumbs; vegetable oil, for deep-frying; lemon mayonnaise, to serve

Prosciutto and pine nut arancini

A traditional Italian starter, arancini are stuffed rice balls filled with tomato sauce and mozzarella, then coated with breadcrumbs and fried. We've added crispy prosciutto and pine nuts to add extra flavour and crunch.

Makes 12 Item

Prep

15M

Cook

35M

Total

50M

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Ingredients

3 cup vegetable stock

2 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

6 slices prosciutto, chopped

1/4 cup pine nuts

1 cup arborio rice

1/2 cup frozen peas

1/3 cup chopped parsley

1/3 cup grated parmesan

250 gram knob mozzarella, cut into 1cm cubes

1/2 cup plain flour

2 eggs, lightly beaten

2 cup dried breadcrumbs

vegetable oil, for deep-frying

lemon mayonnaise, to serve

Method

1.In a medium saucepan, bring stock to the boil.

2.Heat oil in a large saucepan on medium. Saute onion and garlic 2-3 minutes, until tender. Add prosciutto and pine nuts. Cook, stirring, 2-3 minutes.

3.Increase heat to high. Add rice; stir 1-2 minutes, until rice is well coated. Add hot stock, 1 cup at a time, stirring 20 minutes, until all liquid is absorbed and rice is tender.

4.Add peas, parsley and parmesan. Season. Spread risotto on an oven tray. Cover and set aside to cool completely.

5.Line an oven tray with baking paper. Shape 1/4 cups of risotto into balls, inserting a piece of mozzarella into the centre of each ball and reshaping. Roll in flour, then dip in egg and coat in breadcrumbs. Place on prepared tray. Chill 15 minutes.

6.Heat oil in a deep saucepan on high, until a cube of bread sizzles immediately. Cook risotto balls, in batches, 2-3 minutes, until golden. Serve with lemon mayonnaise.

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