13 INGREDIENTS • 9 STEPS • 1HR 40MINS

Prosciutto and Chocolate Arancini

Name: Prosciutto and Chocolate Arancini
Total time: PT6000.0S
Yield: 10
Ingredients: 2 tablespoon Unsalted Butter; 1 cup Arborio Rice; 3 cup Chicken Stock; 3/4 cup Gruyère Cheese; 6 slice Prosciutto; 1 tablespoon Fresh Basil; 0.5 ounce Semi-Sweet Chocolate Chips; 2 1/2 teaspoon Cream Cheese; 1 Egg; to taste Breadcrumbs; as needed Vegetable Oil; to taste Salt; to taste Ground Black Pepper

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.

1HR 40MINS

Total Time

$1.29

Cost Per Serving

Ingredients

Servings

10

us / metric

2 Tbsp

Unsalted Butter

1 cup

Arborio Rice

3 cups

Chicken Stock

3/4 cup

Gruyère Cheese, grated

6 slices

Prosciutto, diced

1 Tbsp

Fresh Basil, finely chopped

4 tsp

Semi-Sweet Chocolate Chips, finely chopped

2 tsp

Cream Cheese

1

Egg

to taste

Breadcrumbs

as needed

Vegetable Oil

to taste

Salt

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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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 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 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 Egg (1) and Semi-Sweet Chocolate Chips (4 tsp).

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.