Recipe Station

There is nothing better than cooking ‘outside of the box.' That is why This little appetizer is perfect for anyone to try out!

Let's Get Started…

The Ingredients To Gather:

• 3 3/4 to 4 cups chicken stock

• 4 tablespoons butter

• 3/4 cup finely chopped onion

• 1 cup Carnaroli or Arborio rice

• 1/2 cup dry white wine

• 1/2 cup finely grated Parmigiano-Reggiano

• 1/3 cup heavy cream

• 1 1/2 tablespoons chopped fresh herbs, such as basil, thyme, parsley or chives

• 3 eggs

• 1/3 cup cubed mozzarella

• 1/3 cup chopped ham

• 1/2 cup flour

• 1 cup dry Italian bread crumbs

The Step-By-Step Directions To Follow:

1. Cook until the rice is just tender and the risotto is creamy.

2. Add the grated Parmigiano-Reggiano, heavy cream, herbs and stir to combine well.

3. Refrigerate until thoroughly chilled.

4. Remove the chilled risotto and stir in 1 of the eggs.

5. Form the portions into rough ball shapes.

6. Press a hole into the center of each risotto ball and stuff the center with some of the cheese and the chopped ham.

7. Press the opening closed and roll the ball between your hands until it is smooth.

8. In a large saucepan, heat 2 inches of oil.

9. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls.

10. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.

11. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes.

Finished!

Would You Ever Make Arancini? If So Tell Us About It & Why You Would Make Something That Required So Much Work.

Buon Appetito!

Article Source: Food Network