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Serves 6-8

Ingredients for risotto:
4-5 tbsp unsalted butter
1 1/2 cups Arborio Rice
1/2 cup dry white vermouth or wine
5 cups Pacific Chicken or Vegetable Broth
Trapani Sea Salt

Ingredients for Arancini:
Risotto (just made and cooled, or leftover)
3 eggs
3 tbsp chopped parsley
2/3 cup mozzarella, diced.
2 slices chopped San Daniele Prosciutto
2/3 cup all-purpose flour
1 1/2 cups dried breadcrumbs.
Trapani Sea Salt
Tellicherry Peppercorns

Heat the butter and add the Arborio Rice, stirring to toast it. Cook for about 2 minutes. Pour in the wine and cook for another 1 minute. Then add a ladle of warmed Pacific Broth and stir the rice. Season with Trapani Sea Salt. When the liquid evaporates add another ladle of stock. Continue this process for about 20 minutes or until the rice is cooked. Set it aside to cool.

Beat 2 of the eggs and gradually mix with the risotto. Add the parsley as well. Using wet hands, form balls from the mixture about the size of a large egg. Poke a hole in the center of each ball and fill with mozzarella and chopped San Daniele Prosciutto. Carefully seal the hole with the risotto. Place on a cookie sheet. Repeat until all the risotto is in the form of balls.

In a large saucepan, heat up 3 inches of oil. Spread the flour on a plate and season with Trapani Salt & Tellicherry Pepper. beat the remaining egg in a bowl. Spread the bread crumb on another plate. Rolle ach risotto ball in the seasoned flour, carefully coat with the egg and then roll in the bread crumbs. Deep fry 3-4 balls at a time for about 2-3 minutes until crisp and golden brown. Transfer to paper towels. Serve immediately while hot, so the cheese is soft and melted.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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