Photograph of the finished Arancini al burro

Italy · Cơm viên chiên nhân bơ phô mai

Arancini al burro

1 hr 40 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Arborio rice Arborio rice 1.4 lb
  • Photograph of Mozzarella Mozzarella 14.1 oz
  • Photograph of Ham Ham 11.3 oz
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 7.1 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 7.1 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Nutmeg Nutmeg 0.1 oz

Method

  1. 1 Cook the risotto with butter and Parmigiano, then spread it out on a tray and refrigerate for 4 hours.
  2. 2 Mix diced mozzarella with ham and a pinch of nutmeg to make the filling.
  3. 3 Shape the rice into round balls, not conical ones; that's how you can distinguish butter filling from ragù filling.
  4. 4 Wrap the filling in the center and roll it into a tightly sealed ball; any gaps will cause the cheese to leak into the oil during frying.
  5. 5 Roll the dough in flour, dip it in egg, then coat it twice with breadcrumbs.
  6. 6 Deep-fry at 180 degrees for 4 minutes, then let drain for 2 minutes before serving.

With an appliance

  • Air fryer 1 hr

    Replace step 6: spray evenly with oil, then steam in a hot air oven at 200 degrees for 14 minutes; coat with two layers of flour to prevent the cheese from overflowing.

Start cooking