Prosciutto & Fig Stuffed Arancini with Balsamic Glaze

Instructions

1. 1

   In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

   ~6 min
2. 2

   Add Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.

   ~2 min
3. 3

   Pour in white wine and stir until it is completely absorbed by the rice.

   ~2 min
4. 4

   Begin adding warm vegetable broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. This is the risotto base.

   ~25 min
5. 5

   Stir in grated Parmesan cheese and butter until well combined. Season with salt and pepper to taste. Spread the risotto onto a baking sheet lined with parchment paper to cool completely. This will take at least 1 hour.

   ~10 min
6. 6

   Once the risotto is cool, mix in the finely diced prosciutto. Scoop about 2 tablespoons of risotto mixture into your palm. Make a small indentation in the center and fill with about 1 teaspoon of fig jam. Carefully enclose the jam with the risotto, forming a compact ball about 2 inches in diameter. Repeat with the remaining risotto.

   ~30 min
7. 7

   Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

   ~5 min
8. 8

   Roll each arancini ball first in flour, then dip in the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Place the breaded arancini back on the baking sheet.

   ~15 min
9. 9

   Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully fry the arancini in batches, ensuring not to overcrowd the pot, until golden brown and crispy on all sides, about 4-6 minutes per batch.

   ~15 min
10. 10

    Remove the fried arancini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    ~2 min
11. 11

    While the arancini are frying, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon, about 8-10 minutes.

    ~10 min
12. 12

    Drizzle the balsamic glaze over the warm arancini just before serving.