Michael Symon's Crunchy Arancini with Melty Cheese and Ham
Crunchy little arancini packed with cheesy rice, bits of ham, and gooey mozzarella. Irresistibly golden bites—just right for snacking and always a crowd-pleaser.
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Cooking tools:
- Deep-fry thermometer
- Grater
- Saucepan
- Pot
- Stove
- Paper towel
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring spoon
- Measuring cup
- Serving platter
- Refrigerator
- Wooden spoon
- Slotted spoon
- Chef's knife
- Cutting board
Ingredients
- A sprinkle of kosher salt, just taste and see what works
- 3 cups warm chicken broth or low-sodium stock
- 1/2 cup diced-up country ham
- 1 cup Arborio or Carnaroli rice
- 1 cup yellow onion, chopped up small
- 1 tablespoon good olive oil
- 8 ounces of fresh mozzarella, chopped into cubes (about 0.5 cm each)
- 1 large egg, yolk and all
- 1 egg yolk
- 1 cup super-fine Parmigiano-Reggiano, plus extra for sprinkling on top
- Canola oil for frying things up
- 1 cup plain bread crumbs
- More Parmigiano-Reggiano, grated
- Fresh parsley, chopped
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