Prosciutto Arancini

Italian Fried Rice Balls

1. 8 oz Arborio rice
2. 2 oz white wine
3. 24 oz chicken stock
4. 1 onion diced fine
5. 3 oz prosciutto, diced fine
6. 6 oz Manchego cheese grated
7. 2 oz piquillo peppers fine diced
8. 4 oz butter softened
9. 5 eggs beaten
10. 2 cups all purpose flour
11. 2 cups bread crumbs
12. salt and pepper to taste
13. extra virgin olive oil as needed

Gently heat some olive oil in a pot and cook onions till soft and translucent. Add prociutto to pot and gently warm to render flavor. Don't over cook. Add rice and toast lightly without changing color of rice or adding more olive oil. Just let rice get a sheen to it; cooking about several minutes. Add wine and cook and reduce till rice is dry. Season to taste at this point. Next ladle chicken stock in 3 stages, adding stock to barely cover rice while it simmers. The rice should absorb the stock without breaking apart. Once these steps are completely add the cheese, peppers and butter to the rice as you did the stock. Once all are added stir vigorously with a spoon. Place the risotto in a shallow pan to cool. Once cool, form into 1 inch balls. Then coat balls with flour, egg and breadcrumbs. Let chill in the refrigerator, 1 hour. Deep fry balls in 350F oil or bake 375 till golden.These really taste best when fried. Serve 4 person for an appetizer or as a side to accompany chicken or fish. Yield: 45 balls