Don Antonio by Starita's Arancini
Serve these crunchy-on-the-outside, gooey-on-the-inside rice balls with marinara sauce for dipping.
- 2 beef bouillon cubes
- 2 cups arborio rice
- 3 ounces thinly sliced prosciutto cotto (Italian cooked ham), diced into ¼-inch pieces
- 1 cup grated Pecorino Romano
- 4 tablespoons minced parsley
- 3 egg yolks, lightly beaten
- 1½ cups breadcrumbs
- 4 ounces smoked mozzarella, diced
- 1 quart canola oil, for frying
- Boil 6 cups water in a large saucepan. Add beef bouillon cubes and stir until dissolved. Stir in rice, reduce heat to medium-low, and simmer, stirring frequently, until broth has evaporated, about 20 minutes. Spread rice on a parchment-lined baking sheet and let cool completely.
- Combine prosciutto cotto, Pecorino Romano, and parsley in a small bowl. Transfer cooled rice to a large bowl. Stir beaten egg yolks into cooled rice. Add prosciutto-pecorino mixture and stir again. Shape mixture into 2-inch balls and place on a parchment-lined baking sheet.
- Pour breadcrumbs into a shallow dish. Press a finger into the center of each rice ball, insert 2 to 3 cubes smoked mozzarella, and pinch rice around the cheese to enclose. Roll balls in the breadcrumbs and place on a parchment-lined baking sheet. Cover and refrigerate at least 1 hour or overnight.
- Fill a Dutch oven or large, heavy-bottom pot with about 5 inches of oil. Heat over medium heat until oil reaches 350°F. Working in batches, fry arancini, turning as needed, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm.
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