Mushroom and Grana Padano Arancini Stuffed with Prosciutto di San Daniele
View original ↗
Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (3)

Mushroom and Grana Padano Arancini Stuffed with Prosciutto di San Daniele

NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 11%
CARBS 27G42% OF CAL
1G FIBER25G OTHER1G TOTAL SUGAR
FAT 15G51% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy risotto balls filled with creamy Grana Padano cheese and prosciutto di San Daniele. Golden, savory, and indulgent. Perfect as an appetizer or party food.

starteritalianpork
View the full recipe on Kitchen Sanctuary →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • 2 tbsp olive oil
  • 1 large brown onion (peeled and chopped finely)
  • 4 chestnut mushrooms (finely chopped)
  • 2 garlic cloves (peeled and crushed)
  • 300 g (1 1/2 cups) Arborio rice
  • 150 ml (2/3 cup minus 1 tsp) white wine ( optional, replace with stock if you'd prefer)
  • 480 ml (2 cups) vegetable stock
  • 3 tbsp double (full-fat) cream
  • 50 g (1/2 cup) Grana Padano cheese (grated)
  • juice of half a lemon
  • good pinch of salt and black pepper
  • 2 eggs (beaten)
  • 100 g (2 cups) panko breadcrumbs
  • 120 g (1 cup) plain (all-purpose) flour (mixed with a pinch of salt and pepper)
  • 3 slices Prosciutto di San Daniele (each cut into 6 pieces)
  • vegetable oil for deep frying
PREP
30M
SODIUM
227MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.