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https://www.philly.com.au/recipe/prosciutto-and-chive-arancini-balls/
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Prosciutto and Chive Arancini Balls
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Prosciutto and Chive Arancini Balls
30 Mins
Prep time
70 Mins
Cooking time
Serves
24
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What you need
1 tablespoon butter
1 medium onion, finely chopped
250g (1 1/4 cups) Arborio rice
500ml chicken stock, heated
125g PHILADELPHIA Light Spreadable Chive & Onion
salt and pepper, to taste
6 slices prosciutto
1/2 cup plain flour
1 egg, lightly beaten
1 tablespoon milk
3/4 cup dried breadcrumbs
1/4 cup light olive oil
How to make it
MELT the butter in a large saucepan and saute the onion for 5 minutes. Add the rice and stir until well coated. Add 1 cup of stock; stir until the stock is absorbed. Add the remaining stock and cook until absorbed and rice is cooked (use extra stock if necessary). Stir through 1/4 of the PHILLY and seasonings. Cool.
CUT prosciutto slices into quarters. Roll up a teaspoon of PHILLY in each piece of prosciutto to form 24 pieces. Make a ball with one tablespoon of risotto, push the PHILLY piece into the centre and then smooth risotto over the top. Continue for remaining mixtures to make 24 balls.
ROLL each ball in flour, then in combined egg and milk. Carefully coat in breadcrumbs and refrigerate.
HEAT oil in a frying pan, add arancini balls and fry until golden brown. Serve.
Recipe or Meal Type
Entertaining
Cuisines
Italian
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