Prosciutto and Chive Arancini Balls

Prosciutto and Chive Arancini Balls
30 Mins
Prep time
70 Mins
Cooking time
Serves 24

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

  1. 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.
  2. 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.
  3. ROLL each ball in flour, then in combined egg and milk. Carefully coat in breadcrumbs and refrigerate.
  4. HEAT oil in a frying pan, add arancini balls and fry until golden brown. Serve.