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Prosciutto and Chocolate Arancini

13 INGREDIENTS • 9 STEPS • 1HR 40MINS

Prosciutto and Chocolate Arancini

Recipe

4.4

5 ratings
There are few combinations more delicious than rich dark chocolate and salt. This creative take on a classic flavor pairing combines semi-sweet chocolate with salty prosciutto and wraps them both in creamy, savory risotto.
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There are few combinations more delicious than rich dark chocolate and salt. This creative take on a classic flavor pairing combines semi-sweet chocolate with salty prosciutto and wraps them both in creamy, savory risotto.
author_avatar
Well Worn Fork

1HR 40MINS

Total Time

$1.29

Cost Per Serving

Ingredients

Servings
10
us / metric
Unsalted Butter
2 Tbsp
Unsalted Butter
Arborio Rice
1 cup
Arborio Rice
Chicken Stock
3 cups
Chicken Stock
Gruyère Cheese
3/4 cup
Gruyère Cheese, grated
Prosciutto
6 slices
Prosciutto, diced
Fresh Basil
1 Tbsp
Fresh Basil, finely chopped
Semi-Sweet Chocolate Chips
1 Tbsp
Semi-Sweet Chocolate Chips, finely chopped
Cream Cheese
2 tsp
Cream Cheese
Egg
1

Sponsored

Eggland's Best Classic Egg
Breadcrumbs
to taste
Breadcrumbs
Vegetable Oil
as needed
Vegetable Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
192
Fat
9.1 g
Protein
9.8 g
Carbs
18.9 g
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author_avatar
Well Worn Fork

Cooking Instructions

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step 1
Melt the Unsalted Butter (2 Tbsp) in a large sauté pan. Heat Chicken Stock (3 cups) to a boil in a separate pan.
step 2
Toast the Arborio Rice (1 cup) in the butter.
step 2 Toast the Arborio Rice (1 cup) in the butter.
step 3
Ladle some chicken stock on top of the rice and start to stir almost constantly until the liquid is absorbed. Repeat until the rice is cooked through.
step 4
Add the Gruyère Cheese (3/4 cup), Prosciutto (6 slices), and Fresh Basil (1 Tbsp) to the rice and taste for seasoning. Add Salt (to taste) and Ground Black Pepper (to taste).
step 4 Add the Gruyère Cheese (3/4 cup), Prosciutto (6 slices), and Fresh Basil (1 Tbsp) to the rice and taste for seasoning. Add Salt (to taste) and Ground Black Pepper (to taste).
step 5
Spread the risotto out on a tray lined with wax paper and cool in the refrigerator.
step 5 Spread the risotto out on a tray lined with wax paper and cool in the refrigerator.
step 6
Meanwhile, heat the Vegetable Oil (as needed) in a pan to 350 degrees F (180 degrees C), put the Breadcrumbs (to taste) in a shallow bowl for breading, and cut the Cream Cheese (2 tsp) into small cubes, about 1/8 teaspoon each.
step 7
Take the risotto out of the fridge and mix in a bowl with the Eggland's Best Classic Egg (1) and Semi-Sweet Chocolate Chips (1 Tbsp).
step 8
Scoop out a small amount of the risotto mixture and flatten with hands. Put the cream cheese in the center and then roll into a ball. Bread with breadcrumbs and set aside. This should make about 20 rice balls.
step 8 Scoop out a small amount of the risotto mixture and flatten with hands. Put the cream cheese in the center and then roll into a ball. Bread with breadcrumbs and set aside. This should make about 20 rice balls.
step 9
Put a few of rice balls in the oil at a time and stir consistently. Take out once golden brown and salt immediately. Repeat with remaining rice balls.
step 9 Put a few of rice balls in the oil at a time and stir consistently. Take out once golden brown and salt immediately. Repeat with remaining rice balls.

Tags

Appetizers
American
Date Night
Snack
Shellfish-Free
Dessert
French
Rice
Valentine's Day
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