Fontina, prosciutto & sage arancini

Fontina, prosciutto & sage arancini

By
From
Posh Rice
Makes
12 large arancini
Prep
60 mins

Meaning ‘little oranges’, these delightful snacks originated in Sicily but can now be found all over Italy. Different regions have their own takes on the recipe, but traditionally, the centre would have been filled with ragù. The highlight of this version is the oozing cheese centre.

Ingredients

Quantity Ingredient
pinch saffron
750ml hot vegetable stock
25g butter
250g arborio rice
50g parmesan, finely grated
1/2 lemon, zested, finely grated
10 large sage leaves, finely chopped
vegetable oil, for deep frying
salt

For the filling

Quantity Ingredient
75g fontina, cut into 12 pieces
3 slices prosciutto ham, torn into 12 pieces

For the coating

Quantity Ingredient
3 tablespoons seasoned plain flour
2 eggs, beaten
85g panko breadcrumbs

Method

  1. Steep the saffron in the stock for 10 minutes. Melt the butter in a saucepan, add the rice and ½ tsp salt and stir to coat. Pour over 500ml of the infused stock and bring to a simmer. Cook for 18 –20 minutes, stirring, until the stock has been absorbed and the rice is al dente. Add more stock if needed. Scatter over the Parmesan and lemon zest and leave for a few moments, then add the sage and stir well. Tip onto a tray, spread out and leave to cool, then chill until firm.
  2. Divide the rice into 12 equal portions and shape into balls. Make a hole in the centre of each ball with your index finger and stuff in a piece of fontina and prosciutto, then reshape into a ball. Coat the balls in the seasoned flour, followed by the beaten egg and finally the breadcrumbs.
  3. Half-fill a large saucepan with oil and heat to 170°C. Cook the balls in batches for 6 –8 minutes, turning frequently and making sure the oil comes back up to temperature between batches. Drain on kitchen paper, sprinkle with salt and leave to cool a little before eating.
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