Arancini with Cooked Ham and Mozzarella

Arancini with cooked ham and mozzarella are a delicious variation of the classic Sicilian arancini. Here they are below.

Ingredients

• 300 g risotto rice (such as arborio or carnaroli)
• 1 liter vegetable broth
• 1 small onion, finely chopped
• 50 g butter
• 100 g grated Parmesan
• 2 eggs
• 100 g mozzarella, cut into cubes
• 100 g cooked ham, cut into cubes
• Flour as needed
• Breadcrumbs as needed
• Oil for frying
• Salt and pepper as needed
• Saffron (optional)

Preparation

1. Prepare the risotto: in a large pan, sauté the finely chopped onion with half the butter until it becomes translucent. Add the rice and toast it for a couple of minutes.

2. Gradually add the hot broth, stirring frequently and allowing the rice to absorb the liquid before adding more broth. If desired, you can add some saffron to give color and flavor to the risotto.

3. Once the rice is al dente, remove from heat and incorporate the grated Parmesan, the remaining butter, and let the risotto cool on a flat surface or in a baking dish, spreading it out to cool faster.

4. After the risotto has cooled, take portions of risotto and flatten them on your hand. In the center of each portion, place some mozzarella and cooked ham.

5. Close the risotto around the filling, forming a ball or a slightly oval shape.

6. Prepare the breading by passing each arancino first in flour, then in beaten egg, and finally in breadcrumbs.

7. In a deep pan or fryer, heat plenty of oil and fry the arancini until golden and crispy.

8. Once cooked, let them drain on paper towels to remove excess oil.

Fun Facts

The name “arancini” refers to their shape and color, which resemble small oranges. This dish originated in Sicily and can be found in multiple variations, with different types of fillings, such as ragù, mushrooms, peas, and much more. It is said that the origin of this dish dates back to the period when Sicily was under Arab rule, which introduced rice and saffron to the island.