Parrano Arancini (Risotto Balls) Recipe
Summary
Ingredients
| 2 cups cooked Arborio rice | ||
| ¾ lb Proscuitto d’ Parma, thinly sliced (almost transparent) | ||
| Basil | 1/4 Bunch (100gm), chopped | |
| Oregano leaves | 3 Teaspoon | |
| 12 oz. Parrano, cut into ½ -inch cubes | ||
| Cracked black pepper | 1 Pinch | |
| Whole eggs | 5 | |
| Plain flour | 1/2 Cup (16 tbs) | |
| Panko breadcrumbs | 2 Cup (16 tbs) | |
| Parrano | 6 Ounce, shaved | |
Directions
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
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
Chef
