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.
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.