Photos of Italy - Italiansrus.com
Home Advertise Articles Email Forum News Store

Resources
Art, Cuisine, Famous Italians, Festivals, Folklore, Genealogy, Holidays, Hotels, Photos, Real Estate, Sports, Travel and More

Guides
  • Buying Property Guide
  • City/Island Guides
  • Inheritance Guide
  • Regional Guides
    Surname Collection
    Add your name to the collection.
    Recipes
    Authentic Italian recipes for you to enjoy.
    Photo Galleries
    Enjoy photos of Italy, wine making & more.
    Proverbi
    Proverbs in Italian & English.
    Our Paesani
    Weekly column dedicated to today's Italy.
    by Francesca Di Meglio

    Italian Memories
    Articles on growing up Italian.
    by Cookie Curci

    Una Mamma Italiana
    Articles for Italian mammas.
    by Tiffany Longo

    Learn Italian
    English-Italian guides
    Spanish-Italian guides.

    Molto Italiano
    Sign up for our FREE newsletter.
    Trivia
    Test your knowledge of Italy.
  • Arancini Stuffed with Prosciutto and Mozzarella
    Recipe contributed by Joe Barracato
    Ingredients
    • 1 cup Arborio rice
    • 1/2 cup grated Parmesan cheese
    • 2 1/2 cups chicken broth
    • 1 whole egg and 1 egg yolk & 3 egg whites to roll rice balls
    • 2 ounces prosciutto, chopped
    • 2 ounces mozzarella & chopped
    • 1 tablespoon butter
    • 2 cups bread crumbs
    • 1 cup flour
    • Salt to taste
    • Pinch of saffron
    • 2 cups vegetable oil for frying
    Preparation
    In a saucepan, combine the broth and saffron and bring to a boil. Stir in the rice, butter, and salt. Cover, reduce heat to low, and cook for 18-20 minutes. Once rice is cooked transfer to a bowl and stir in the Parmesan cheese. Let cool slightly, then stir in the whole egg and yolk. Allow to cool completely. Place the flour and bread crumbs in 2 separate bowls. In a small bowl, lightly beat the egg whites until frothy. Combine the prosciutto and mozzarella and divide the mixture into 12 equal portions. Moisten your hands with water. Scoop up 1/4 cup of the rice and flatten it into a disk in your hand. Place a small portion of the prosciutto/mozzarella mixture in the center. Mold the rice over the filling, shaping it into a ball. Roll the ball in the flour, then the egg whites, and then in the breadcrumbs. Place on a wire rack to dry for at least 15 minutes. Continue to make 12 balls. Rinse your hands frequently to keep the rice from sticking to them. In a deep fryer or deep pot, heat the oil to 375 degrees F on a deep-frying thermometer. Gently add a few of the rice balls into the oil. If necessary add more oil to cover rice balls. Fry until golden brown and crispy all over, about 2-3 minutes. Using a slotted spoon, remove and transfer to paper towels. Fry the remaining balls in the same way. Serve hot with your favorite tomato sauce. Makes 12 servings.

    Recipe Index

    Submit a Recipe

    Print This Recipe

    Share

    Follow Us
    find-us-on-facebook-logo

    Featured Item


    Shirts & Novelties


    Partner Links

    Shops/Stores

    Italiansrus Gear
    Proudly display the colors of Italy with these great products.

    Speak Italian? Speak it better! Subscribe to Tutto italiano Today!

    Italian Charms
    Huge selection of Italian charms and jewelry.

    FORZIERI.com
    The world largest online retailer for Premium Italian Fashions.


    Cuisine/Food

    CyberCucina.com
    Fine gourmet foods and more.


    Travel

    Tour Italy
    Customize your trip to Italy.

    Booking IT - 140x140


    | Home | Email | Forum | Newsletter |

    Copyright © 1998-2017 Anthony Parente. All rights reserved.