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Prosciutto and Chocolate Arancini
Recipe

13 INGREDIENTS • 9 STEPS • 1HR 40MINS

Prosciutto and Chocolate Arancini

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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Well Worn Fork
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.
1HR 40MINS
Total Time
$1.29
Cost Per Serving
Ingredients
Servings
10
US / Metric
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
1 Tbsp
Cream Cheese
Egg
1
Breadcrumbs
to taste
Breadcrumbs
Vegetable Oil
as needed
Vegetable Oil
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
192
Fat
9.1 g
Protein
9.8 g
Carbs
18.9 g
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Prosciutto and Chocolate Arancini
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Well Worn Fork
Cooking InstructionsHide images
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 (1 Tbsp) into small cubes, about 1/8 teaspoon each.
step 7
Take the risotto out of the fridge and mix in a bowl with the 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
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Appetizers
American
Shellfish-Free
French
Pork
Rice
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