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Ingredients

• 1.2 litres chicken stock
• 1 small pinches of strands of saffron
• 45 g unsalted butter
• 250 g risotto rice, such as arborio or carnaroli
• 1 egg yolk
• 25 g finely grated parmesan
• Salt and freshly ground black pepper

• 75 g provolone piccante or mature gruyre cheese, cut into 5mm dice
• 2 thin slices prosciutto, (air-dried ham, such as parma), cut into 1cm squares
• 100 g cooked peas
• 2 eggs, beaten
• 150 g dried white breadcrumbs
• sunflower or vegetable oil, for deep-frying

Description

Arancini Means 'little Oranges', A Reference To The Colour, Size And Shape Of These Cheese-and Ham-filled Rice Croquettes From Rick Stein

UK TV