Prosciutto and Chocolate Arancini

Prosciutto and Chocolate Arancini
Contributor
Prosciutto and Chocolate Arancini
Well Worn Fork
Prosciutto and Chocolate Arancini

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. Be sure to use Arborio rice for this recipe; this short-grain rice is the key to a super creamy risotto.

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20
Servings
108
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of wellwornfork.com and step-by-step cooking app, SideChef.

Ingredients

  • 2  Tablespoons  butter
  • 1  Cup  Arborio rice, dry
  • 3  Cups  chicken stock
  • ¾  Cup  Gruyere cheese, grated
  • slices prosciutto, finely diced
  • 1  Tablespoon  basil, finely chopped
  • ½  Ounce  semi-sweet chocolate, finely chopped
  • 2½  Teaspoons  cream cheese, room temperature
  • egg
  • Breadcrumbs, for coating
  • Vegetable oil, for frying
  • Salt, to taste
  • Pepper, to taste

Directions

Melt the butter in a large sauté pan. Bring the chicken stock to a boil in a separate pan.

Add the rice to the melted butter and cook it, stirring, for a minute or two to toast it. Then, ladle some chicken stock on top of the rice. Cook the rice, stirring frequently, until the liquid is absorbed. Repeat with another ladleful of stock. Continue cooking the rice in a ladleful of stock at a time, until the rice is cooked through.

Add the cheese, prosciutto, and basil to the rice. Taste the rice. Adjust the seasoning with salt and pepper as needed.

Then, spread the risotto out on a tray lined with wax paper and put it in the refrigerator to cool.

Meanwhile, heat the vegetable oil in a pan to 350 degrees, put the breadcrumbs in a shallow bowl (for breading) and cut the cream cheese into small cubes (about ⅛-teaspoon each).

Take the risotto out of the fridge, add the egg and the chocolate, and mix in a bowl until combined.

Scoop out a small amount of the risotto mixture and flatten it with your hands. Put the cream cheese in the center of the disc and then roll the rice into a ball. Bread the ball with breadcrumbs and set it aside. This should make about 20 rice balls.

Put a few of the rice balls in the oil at a time and stir them consistently as they cook. When the rice balls are golden brown, remove them from the oil and sprinkle them with salt. Repeat with remaining rice balls.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
3mg
0%
Folate, total
2µg
1%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Selenium, Se
2µg
4%
Sodium, Na
306mg
20%
Water
17g
1%

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.