Prosciutto And Pine Nut Arancini - cooking recipe

Ingredients

6 cups vegetable stock, warmed
2 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
6 slices prosciutto, chopped
1/2 cup pine nuts
7 oz Arborio rice
3.5 oz frozen peas
1/3 cup chopped fresh parsley leaves
1/4 cup grated Parmesan cheese
9 oz mozzarella, cut into 1/3 inch cubes
1/2 cup all-purpose flour
2 None medium eggs, lightly beaten
1 1/2 cups dried breadcrumbs
None None vegetable oil, for deep-frying
None None lemon mayonnaise, to serve

Preparation

Heat olive oil in a large saucepan over medium heat. Saute onion and garlic for 2-3 mins, until tender. Add prosciutto and pine nuts. Cook, stirring, for 2-3 mins. Increase heat to high and add rice. Stir for 1-2 mins, until rice is well coated. Add hot stock, 1 cup at a time, stirring continuously, for 20 mins, until all liquid is absorbed and rice is tender.
Add peas, parsley and Parmesan. Season. Spread risotto over a baking tray, cover and set aside to cool completely.
Line a separate baking tray with parchment paper. Shape risotto into 12 small balls, inserting a piece of mozzarella into the center of each. Roll in flour, dip in egg then coat in breadcrumbs. Place on prepared tray and chill for 15 mins.
Heat oil in a deep saucepan to 350\u00b0F. Deep-fry risotto balls, in batches, for 2-3 mins, until golden brown. Serve with lemon mayonnaise.