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RECIPE
12 INGREDIENTS 10 STEPS 35min

Ham and Cheese Arancini

4.0
1 Ratings
Arancini are deliciously plump stuffed saffron rice balls filled with ham, provolone, mozzarella, and deep-fried. Arancini are originally from Sicily and my version is simple to make and coated with fresh breadcrumbs making them extra crispy and simply exquisite.
Ham and Cheese Arancini Recipe | SideChef
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Arancini are deliciously plump stuffed saffron rice balls filled with ham, provolone, mozzarella, and deep-fried. Arancini are originally from Sicily and my version is simple to make and coated with fresh breadcrumbs making them extra crispy and simply exquisite.
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
35min
Total Time
$3.50
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/4
Onion , chopped
1/4 cup
Extra-Virgin Olive Oil
as needed
Vegetable Stock
to cook the rice
2 1/2 cups
1/2 cup
to taste
1 cup
Cubed Provolone Cheese
1 cup
Cubed Ham
as needed
Breadcrumbs
for breading
or Fresh or Store-Bought
as needed
Vegetable Oil
for frying
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Nutrition Per Serving

VIEW ALL
CALORIES
1072
FAT
61.7 g
PROTEIN
34.1 g
CARBS
100.3 g

Cooking Instructions

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Step 1
In a pot with some Extra-Virgin Olive Oil (1/4 cup) , add the Onion (1/4) and stir it into the oil. Leave it to become golden brown and add the Arborio Rice (2 1/2 cups) .
Step 2
Toast the rice for a few minutes then add Vegetable Stock (as needed) until you cover the rice, and cook for about 15 minutes.
Step 3
When the risotto is ready, add the Butter (1/2 cup) and Parmesan Cheese (to taste) and stir very well until the butter melts. Spread out the risotto on a wooden board or tray and let it cool down faster.
Step 4
Crack the Eggs (2) into a bowl and beat them well.
Step 5
Prepare the Breadcrumbs (as needed) by putting them into a bowl and putting some water into another bowl leaving them side by side.
Step 6
Damp your hands in water and pick up a portion of the rice, flattening it slightly into your palm. Add a spoonful of Ham (1 cup) , Provolone Cheese (1 cup) , and Mozzarella Cheese (1 cup) in the middle, and then more rice on top. Cup your hands around it making it into a ball and move it around to make sure it is well-rounded and that the ingredients in the center are covered well.
Step 7
Once you have formed the balls, dip them one at a time into the egg, making sure you cover it all over and then drop it into the bowl of breadcrumbs, coating it well. Please note most Sicilians dip the arancini in a “pastella” which is a mix of water and flour and then pass them on the bread crumbs. If you don’t want to use eggs use the pastella to dip the arancini in. Using the eggs could be more expensive but in my opinion it tastes better.
Step 8
You can put the arancini balls into the Vegetable Oil (as needed) when it reaches a temperature of 150 degrees C (300 degrees F).
Step 9
Fry 1 or 2 arancini at a time (depending on the size of your pot/fryer) and they should sizzle as they cook. You should turn them slightly while they are frying to make sure they are cooking right through and the heat is distributed evenly.
Step 10
You can serve the balls on their own or with a drizzle of sugo on top, placing them side by side on a chopping board with a few basil leaves to add a splash of color.

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Nutrition Per Serving
Calories
1072
% Daily Value*
Fat
61.7 g
79%
Saturated Fat
27.4 g
137%
Trans Fat
0.0 g
--
Cholesterol
215.6 mg
72%
Carbohydrates
100.3 g
36%
Fiber
2.9 g
10%
Sugars
0.7 g
--
Protein
34.1 g
68%
Sodium
847.6 mg
37%
Vitamin D
1.0 µg
5%
Calcium
382.1 mg
29%
Iron
1.0 mg
6%
Potassium
230.6 mg
5%
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