An updated take on a classic Sicilian favorite
2 cups cooked Arborio rice
¾ Pound Prosciutto d’ Parma, sliced transparently thin
¼ bunch fresh basil, chopped
3 teaspoons fresh oregano leaves
12 Ounces Gorgonzola cheese, ½ “ cube
Pinch of sea salt and fresh cracked black pepper
5 whole eggs
½ cup plain flour
2 cups Panko breadcrumbs
6 Ounces Parrano (or Parmesan) cheese, shaved
No nutrition information available
Add shaved Parrano with chopped basil, oregano, sea salt and fresh ground pepper to the cooked Arborio rice.
Beat two eggs and combine with the rice mixture. Remove portions of rice and, with damp hands, roll into balls. Place a cube of Gorgonzola cheese wrapped with Prosciutto into each ball and reshape. Repeat the process until you've used up all the cheese, prosciutto and all the rice mixture, then chill for 20 minutes.
Place the flour in a tray. Beat the remaining eggs and place breadcrumbs in a tray. Roll each risotto ball in the flour, in the egg mixture and finally in the breadcrumbs to coat. Shallow-fry them in a little oil, drain on absorbent paper, dust with paprika and gently reheat in the oven as required