Prosciutto & Risotto Balls

Prosciutto & Risotto Balls



I can hear you already going what on earth is that?????




Well.....If words like “prosciutto” make you think, “Ew, weird, clicking away now,” don’t–click away


Avoiding things that sound weird will keep you from enjoying things that taste amazing.






So onto the recipe.....



First things first
 Ingredients:
1. 1 batch risotto ( homemade or store bought)
2. 6 slices prosciutto
3. 2 tablespoon parsley
4. 1/2 cup flour
5. 2 cups bread crumbs
6. 4 whole eggs
7. 24 cubes fontina cheese
 





Second things steps...
1. Prepare risotto as normal
2. Once risotto is finished, transfer it to a large bowl and add prosciutto and parsley and stir. 
3. Cover and refrigerate for 2-3 hours or until cool.
4. Next, you’ll want to form the cooled risotto into the about 1-inch balls. 
5. With your thumb, make an indentation.
6. Place a cubed piece of fontina in. 
7. When it’s fried, it will melt and it will be stringy and magical.
8. Once the cheese is in place, close off the top of the ball by forming it in your hands.
9. Once all of the balls are formed set aside
10. Set the flour and bread crumbs on separate plates and putting eggs in a bowl.
11.  This will be where the dipping of risotto balls will occur! 
12. Dip each ball into first the flour, followed by the eggs, then the breadcrumbs. 
13. Once dry re-dip them to double coat, into just the eggs, then again into breadcrumbs.
14. Now, pour the oil into a large pan or pot to just cover the base of it.
15. Cook on each side for a few minutes or until golden brown. 
16. As they finish, place them on a paper towel-lined plate. 
17. Cover with foil and serve warm…



Now simple disclosure I will on occasion borrow pictures from other sites if I did not take one and I apologize...The above picture came from www.tunatoast.com



Enjoy !!


Love,
 Kiolbasa Style