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Crispy Arancini with Mozzarella and Ham

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
18 servings
Dinner Italian
Crispy Arancini with Mozzarella and Ham
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups boiling chicken stock
  • 1/2 cup frozen green peas
  • 2 ounces finely chopped ham
  • salt and pepper to taste
  • 1/2 cup finely grated Parmesan cheese
  • 2 large egg
  • 1 tablespoon milk
  • 4 ounces mozzarella cheese, cut into 3/4 inch cubes
  • 1/2 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 1 quart vegetable oil for frying, or as needed
Instructions
1
Gather all necessary ingredients beforehand.
2
Preheat your oven to 200 degrees Fahrenheit (95 degrees Celsius).
3
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic; cook and stir until the onion becomes soft but not browned.
4
Pour in the rice; cook and stir until it's lightly toasted, about 2 minutes.
5
Add the wine; cook, stirring occasionally, until the liquid has evaporated completely.
6
Gradually add hot chicken stock to the rice, 1/3 cup at a time, stirring and cooking until each portion has evaporated before adding the next.
7
Once all of the chicken stock has been added and absorbed, stir in the frozen peas and diced ham; season with salt and pepper to taste.
8
Remove from heat and stir in the grated Parmesan cheese. Transfer the cooked risotto to a large bowl and allow it to cool slightly.
9
Beat 1 egg in a small bowl; gently fold into the risotto.
10
Beat the remaining egg with milk in the same small bowl. Place flour in a separate bowl; place bread crumbs in another bowl.
11
For each ball, roll 2 tablespoons of the cooked risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose it completely.
12
Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat evenly.
13
Heat 1 cup of vegetable oil in a deep-fryer or large deep saucepan to 350 degrees Fahrenheit (175 degrees Celsius).
14
Working in batches, fry the rice balls in hot oil until evenly golden, turning as needed to ensure even cooking.
15
Drain on paper towel-lined plate and keep warm in the preheated oven.